Categories: Meals
Ingredients
- For the Slaw:
- 3 tbsp. fresh lime juice
- 1 tbsp. red wine vinegar
- 1 tbsp. honey
- Kosher salt and black pepper
- 8 oz. savoy cabbage, cored and thinly sliced
- 1 Granny Smith apple, cut into matchsticks
- 1 jalapeno, seeded and thinly sliced
- For the Sweet Potato Chips and Mayo:
- 4 cups sweet potato chips
- 1 tsp. smoked paprika
- 1/2 cup mayo
- 1 tbsp. Sriracha
- 1 tbsp. fresh lemon juice
- For the burgers:
- 1 1/2 tbsp. sambal oelek
- 1 tbsp. soy sauce
- 1 tbsp. fresh grated ginger
- 1/2 small onion, finely chopped
- 1 lb. ground turkey
- 2 tbsp. olive oil, for skillet
- 4 buns, split and lightly toasted
Directions
-
Heat oven to 400. In a large bowl, whisk together the lime juice, vinegar, honey and a pinch each of salt and pepper. Add the cabbage, apple and jalapeno and toss to coat. Let side, tossing occasionally, until ready to serve.
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Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm, about 5 minutes. Toss with the paprika.
-
Meanwhile, in a small bowl, whisk together the mayo, Sriracha and lemon juice; set aside.
-
In a large bowl, whisk together the sambal, soy sauce and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into 4 patties.
-
Heat a grill to medium-high heat. Grill the burgers until cooked through, 7-8 minutes per side.
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Spread the buns with a touch of the Sriracha mayo, then top with the burgers and slaw. Serve with the potato chips and remaining mayo.