Turkey Burgger Asian-Style topped with Minted Asian Slaw

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 1/2 lbs fresh ground turkey breast
2 large garlic cloves, finely minced
1/2 c finely minced green onion (include some top)
1/2 c whole wheat panko
1 egg white, slightly beaten
2 T purchased hoisin sauce
1 1/2 t salt
1/2 t lemon pepper
Minted Asian Slaw
2 c ready made broccoli slaw
1 c thinly sliced green cabbage
1/4 c thinly sliced green onion (include some top)
1 t grated fresh ginger (measure packed)
1 T fish sauce
1 1/2 T purchased plum sauce
1/4 t salt
1/4 t lemon pepper
3 T mayo
2 t chopped fresh mint leaves
2 T Colavita Canola Oil
6 large sesame seeded soft rolls
4 T Colavita EVOO



In large bowl mix the turkey, garlic, onion, panko, egg white and hoisin sauce until blended. Do not over mix. Form mixture into 6 patties; dimple each patty in the middle. Cover patties; refrigerate for 30 minutes. Reserve salt and pepper until grilling time. To prepare slaw; combine broccoli slaw, cabbage, onion, ginger, fish sauce and plum sauce in a medium bowl; stir together. Add salt and pepper, stir. Cover and refrigerate until needed. Refrigerate mayo and mint until needed.
Prepare a medium hot fire in a charcoal grill with cover or preheat a gas grill to medium high. Once medium hot heat is reached, brush grill grate with Canola oil. Salt and pepper patties then place on grill grate. Cover and cook on one side about 5-6 minutes. Turn patties and cook about 5 minutes or until juices run clear from center of patties. Just before patties are done cooking, brush cut sides of rolls with olive oil, grill until slightly brown (1-2 minutes). Transfer cooked patties and toasted rolls to a platter. Retrieve slaw mixture and add mayo, stir until coated. Add mint and stir.

To assemble, place patty on roll bottom and mound equal amounts of slaw over each patty. Cover with roll top and serve.