Turkey Sliders with Slaw
Sliders are great party food. The colorful red cabbage and cucumber slaw gives these turkey sliders a punch of color and flavor without a lot of extra calories.
The nutrition facts on these sliders and slaw are such that that if you double up and have two servings for a meal-2 burgers and 1 cup of cabbage slaw-your calories, fat, salt, carbs and protein still are very reasonable for a meal. There’s a lot to love nutritionally in this recipe, from the diverse flavors used in the burgers themselves to the use of a vinegar slaw instead of a creamy mayo version. Keep in mind that eating cruciferous veggies like cabbage and carrots are good for your gut, feeding the good bacteria and helping to improve digestion while helping us to feel fuller, faster. The bright and varied colors of the veggies and spices mean that a variety of phytonutrients are found in these ingredients, providing antioxidants that function to improve immunity and protect against certain cancers. Make this recipe gluten free by using gluten free buns or forgoing the bun altogether, wrapping your burgers in a broad lettuce leaf such as Bibb or Iceberg.Theresa Jackson RD, CSOWM, CDN
- 1 small red cabbage (about 1 lb) leaves diced
- 1 large cucumber sliced in thin rounds
- 1 tsp sugar
- 4 Tbsp white wine vinegar
- 2 tsp olive oil
- Black pepper to taste
- 4 carrots peeled and grated
- 2 stalks lemongrass ends discarded and outer layer peeled, chopped
- 4 scallions thinly sliced
- 1 large garlic clove finely minced
- 1 lb ground turkey breast
- 3/4 tsp ground cumin
- 1 Tbsp sriracha
- 1/8 tsp salt
- 12 slider rolls split
In a medium bowl, combine the cabbage, cucumber, 1/2 teaspoon of the sugar, 2 tablespoons of the vinegar and the oil. Season with black pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
Meanwhile, in a saucepan, combine the carrots, remaining 1/2 teaspoon sugar, remaining 2 tablespoons vinegar and 1/4 cup water. Bring to a boil over high heat and cook for 30 seconds, or until the sugar has dissolved.
Remove from heat and let cool for at least 10 minutes. Drain before using.
In a medium bowl, combine lemongrass, scallions, garlic, turkey, cumin and sriracha; season with the salt and pepper to taste. Mix gently to combine. Form turkey mixture into twelve 1/2-inch-thick patties.
Heat a grill to medium-high heat and grill sliders about 5 minutes on each side, or until cooked through. (Alternately, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side.)
Serve the burgers in the rolls, topped with the carrots and with the slaw on the side.
Yield: 12 servings
Serving Size: 1 burger 1/2 cup cabbage
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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