Turkey Burgers and Slaw with Sweet Potato Chips


  • Slaw
    • 3 tablespoons fresh lime juice
    • 1 tablespoon red wine vinegar
    • 1 tablespoon honey
    • Kosher salt and pepper
    • 8 ounces savoy cabbage (cored and thinly sliced)
    • 1 Granny Smith apple (cut into matchsticks)
    • 1 jalapeño (seeded and thinly sliced)
  • Sweet Potato Chips and Mayonnaise
    • 4 cups sweet potato chips
    • 1 teaspoon smoked paprika
    • ½ cup mayonnaise
    • 1 tablespoon Sriracha
    • 1 tablespoon fresh lemon juice
  • Burgers
    • 1½ tablespoons chili paste
    • 1 tablespoon soy sauce
    • 1 tablespoon ginger (freshly grated)
    • ½ small onion (finely chopped)
    • 1 pound ground turkey
    • 2 tablespoons olive oil (for skillet)
    • 4 buns (split and lightly toasted)


Heat oven to 400° F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.

Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.

Meanwhile, in a small bowl, whisk together the mayonnaise, Sriracha, and lemon juice; set aside.

In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four ¾ inch thick patties.

Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165° F, 7-8 minutes per side on the grill or 4-5 minutes per side in the skillet.

Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.

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