Banh Mi-Style Turkey Burger
- 2 spray(s) cooking spray
- 1 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
- 1/4 cup(s) English cucumber(s), julienned or sliced super thin
- 1 Tbsp fresh lime juice, or to taste
- 1/4 tsp kosher salt
- 1 pound(s) uncooked 93% lean ground turkey
- 2 Tbsp cilantro, fresh, finely chopped
- 1 Tbsp low sodium soy sauce
- 1 Tbsp ginger root, grated or finely chopped
- 2 clove(s), medium garlic clove(s), finely chopped
- 4 tsp light mayonnaise
- 1 tsp chili sauce, sweet variety
- 4 item(s) light English muffin, toasted
- Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray; preheat to medium-high.
- In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside.
- In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each one into a 4-inch patty.
- In a small bowl, combine mayonnaise and chili sauce.
- Grill or broil patties until internal temperature of burgers reaches 165°F, about 4 to 5 minutes per side.
- Spread half of each English muffin with 1 1/4 teaspoon chili-mayonnaise; top with a burger, a scant 1/3 cup slaw mixture and a muffin top. Yields 1 burger per serving.
The slaw that tops these burgers is quite basic. For added flavor, add some seasoned rice wine vinegar, minced cilantro, hot chili oil or hot sauce (could affect SmartPoints value).