Turkey Burgers with Romaine and Carrot Slaw

Turkey Burgers With Romaine Slaw

I am in L-O-V-E with these turkey burgers. Turkey burgers, you say? What’s so special about a turkey burger?

Well, let me tell you. For starters, these turkey burgers are deliciously tender seasoned with a simple mixture of Dijon mustard, thyme and green onions. The magic happens when the hot, juicy turkey burgers are topped with the simple romaine slaw.

The only reason I even made this recipe is because the “slaw” base was romaine lettuce not cabbage. Brian hates cabbage with a vengeance, and that is putting it mildly. While I happen to love a good old fashioned cabbage slaw, I have to say that this romaine slaw really works.

I thought the romaine lettuce would get slimy and wilted in the light mayo/vinegar dressing but because the slaw is made right before serving, the lettuce stays fresh-tasting.

What To ServeThese glorious turkey burgers need no other adornment than a good bun and the tasty romaine and carrot slaw. My tummy is rumbling just thinking about these babies. Must make again soon!

One Year Ago: Cherry Tomato Caprese Salad
Two Years Ago: Hot Fudge Sauce
Three Years Ago: Angel Hair Pasta Salad

Perfect Turkey Burgers with Romaine and Carrot Slaw

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Ingredients:

  • 1 pound ground turkey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 2 scallions (green onions), finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
  • 1 medium carrot, coarsely grated
  • 4 soft rolls, split and toasted (I used this French bread roll recipe with whole wheat flour)

Directions:

  1. In a medium bowl, gently combine the turkey, mustard, thyme, scallions, salt and pepper. Don’t overmix. Form the meat into four ¾-inch-thick patties. Heat the oil in a large 12-inch nonstick skillet over medium heat. Cook the patties until completely cooked through, 6 to 8 minutes per side.
  2. Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, and ¼ teaspoon each salt and pepper. Toss with the lettuce and carrot.
  3. Serve the burgers on the rolls, topped with the slaw.

Notes:

These turkey burgers turn out more moist and tender if you use ground turkey that is 85 to 93 percent lean. I cooked the turkey burgers in a skillet but you could try grilling them. Turkey tends to stick to the grill more than beef so make sure your grill is cleaned and well-oiled.

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Recipe Source: adapted slightly from my friend, Reyna M.