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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  • 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)


  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.


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.