You’re all in for a treat as you’re getting three recipes in one post here. You heard me right, three recipes in one post! I treat you well, don’t I? Also, I want to let you know that all three of these recipes can be made ahead of time. Now, that’s really treating you well.
Lets start the talk with turkey burgers. To be honest with you, I have never been a big turkey burger fan because most of the ones I’ve tried have either been dry or lacking in the flavor department. What’s the point of eating a meat burger if it tastes like cardboard? When we do eat a meat burger, we use buffalo meat because it has 70% to 90% less fat compared to beef and 50% less cholesterol. It’s also higher in protein, iron and all the omega and amino acids, so you actually feel a bit better about eating meat. Anyway, I decided to give turkey burgers a shot after this recipe from Real Simple magazine jumped out at me. This turkey burger is not dry at all and it’s full of flavor. Now, I must admit that the cilantro-lime mayo and the kale slaw help to knock this burger out of the ballpark. I have sort of become a cilantro-lime mayo addict lately, which is probably not a good thing. I have been substituting Greek yogurt in place of the mayo on occasion just to make myself feel a bit better.
Eli is typically not a burger fan at all. When its burger night at the Grandy house he tends to cringe and sulk, but not when it’s turkey burger night. He actually loves these burgers and I really think it’s the cilantro-lime mayo that has made the difference.
We like to use these mini brioche buns below for our burgers. They are smaller than a regular burger bun so you don’t have all that extra bun hanging off the side, and they tend to fancy up the burger experience. I toast them up a bit under the broiler or on the grill.
turkey burgers with cilantro-lime mayonnaise and kale slaw:
- 1 pound dark-meat turkey (93 percent lean or less)
- 2-3 scallions, sliced – I used 3 scallions, one time I even used 4, rebel, I know!
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, leaves pulled off stem and chopped
- salt and pepper
Note: When you mix your seasonings into the meat, it’s important to remember that the more you handle the meat, and the more you squish it around, the more dense your burger will be. You might also squeeze out some of the juices and end up with a drier burger.Form the mixture into four patties and season with salt and pepper, if desired.
You can make this a make-ahead meal simply by assembling the patties in the morning, and covering and refrigerating them till dinner.
makes enough for 4 burgers
- 1/2 cup mayonnaise – regular mayo not miracle whip
- 1/4 cup chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 2 garlic cloves, minced
Anyway, I really think this mayo has helped Eli to become a turkey burger fan.
creamy kale slaw:
- 3-4 lacinato kale leaves (depends on size), washed, de-stemmed & thinly sliced – the original recipe called for 2 romaine lettuce leaves, but I only had kale on hand so I used that instead and loved it.
- 1 medium carrot, coarsely grated
- 2 tablespoons mayonnaise – regular not miracle whip
- 1 tablespoon white wine vinegar
- pinch of salt and pepper
In a medium bowl, whisk together the mayonnaise, vinegar, and a pinch of salt and pepper. Add the sliced kale and grated carrot and toss to coat.
Refrigerate slaw until needed.Get out your toasted buns, dab some cilantro-lime mayo on the bottom, put your burger on next and then top it with the kale slaw.