© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb ground turkey
½ c shredded carrots
1 tbsp chopped cilantro
1 green onion, chopped
½ tsp salt
½ tsp garlic powder
½ tsp ground ginger
1 tbsp olive oil or avocado oil
Almond Butter Sauce
2 tbsp almond butter
1 tbsp coconut aminos
1 tbsp rice vinegar
Coleslaw
2 tbsp almond butter
3 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp water
½ tsp garlic powder
1 tsp sesame oil
1/4 tsp ground ginger
10 oz bag of coleslaw mix
1 tbsp chopped cilantro
1 head of cabbage
In a bowl combine turkey, shredded carrots, 1 tablespoon cilantro, green onion, salt, garlic powder and ground ginger. Mix with your hands or a wooden spoon to fully combine.
Divide into 4 pieces and form the pieces into patties (about the size of your palm). Turn your grill or pan on medium high heat and once the pan is hot, add oil. Place patties on the pan and cook for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.
In a small bowl combine all of the almond butter sauce ingredients and set aside.
In another medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1 tablespoon water, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat.
To make burger, peel off pieces of cabbage and top with a burger patty, some almond butter sauce and coleslaw!