The spice of Sriracha gives these Turkey Burgers with Asian Slaw and subtle bit of heat. I’ve also included a Sriracha tinted mayo if you’d like to turn the volume of that heat up some more. I think you should.
- 2 limes (juiced)
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
- 1 cup shredded red cabbage
- 4 sliced scallions (white, light green and some dark green parts, divided)
- ½ cup julienned carrots
- 3 tablespoon mayonnaise
- 2 teaspoon rice vinegar
- 3 tablespoon Sriracha sauce (divided)
- 2 pound ground turkey
- ½ cup panko breadcrumbs
- 3 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup minced cilantro
- 6 hamburger buns
Make the slaw: In a large bowl, combine lime juice, vegetable oil, sugar and salt; whisk to combine. Add cabbage, half of the scallions, and all the carrots; toss to combine. Set aside.
Make the mayo: In a small bowl mix together the mayonnaise, rice vinegar and 1 tablespoon Sriracha. Set aside.
Make the burgers: Using your hands, gently mix together turkey, panko, soy sauce, sesame oil, cilantro, remaining 2 tablespoons Sriracha, and remaining scallions. Do not over mix. Divide the mixture into 6 equal portions and form each portion into a 3/4‑inch thick patty (about ⅓ lb each). Make a small indentation in the center of each patty, then brush the indented side with a small amount of the Sriracha mayo.
Grill the burgers: Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Oil grill grates, then place the patties mayo side down onto the grates. Brush the top side with a bit more mayo and grill (covered for gas grill, uncovered for charcoal), turning occasionally, until cooked through, about 8 minutes total.
While the burgers are grilling, place the buns cut side down onto the edges of the grill and cook, rotating as needed, until lightly browned. Remove from the grill and spread some Sriracha mayo on the top side of the buns. Place the finished burgers on the bottom of the buns, topping them with some Asian slaw. Cover with the top bun and serve warm.