Asian Slaw Turkey Burgers with Cilantro Lime Mayonnaise

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 cup mayonaise
2 tablespoons Dijon mustard
1/4 cup minced fresh cilantro
2 tablespoons freshly squeezed lime juice
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sugar
1/2 teaspoons hot red pepper flakes
1 bag (8 ounces) coleslaw mix
2 pounds ground turkey
1/4 cup minced fresh cilantro
1 teaspoon ground ginger
2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon freshly ground pepper
2 teaspoons kosher salt
vegetable oil, for brushing on grill rack
6 hamburger buns, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the cilantro lime mayonnaise, combine mayonnaise, Dijon mustard, cilantro, and lime juice in small bowl. Cover and chill. To make Asian slaw, whisk rice wine vinegar, soy sauce, sugar and red pepper flakes together in mixing bowl. Add coleslaw mix and combine. Cover and chill. To make patties, combine the turkey, cilantro, ginger, rice wine vinegar, soy sauce, pepper and salt. Divide into 6 equal portions and form into patties to fit buns. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the grill and cover. Cook, turning once, about 5 – 7 minutes per side. Patties are done when juices run clear when pierced in center. During last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread equal portions of cilantro lime mayonnaise on bun bottoms and top with patties. Drain coleslaw, and put equal amounts on patties, add bun tops and serve.