Turkey in the Slaw Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Cucumber Slaw
1 cup rice wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large cucumber, cut into ¼-inch slices
1 small sweet onion, halved lengthwise and thinly sliced
½ small Serrano pepper, thinly sliced
1 tablespoon chopped fresh mint
2 tablespoons sesame seeds


2 pounds ground turkey
½ cup teriyaki sauce
2 tablespoons toasted sesame oil
6 large scallions, halved lengthwise and thinly sliced
1/2 chopped fresh basil
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

Additional Burger Components:
6 Sesame seed topped artisan hamburger buns
Vegetable Oil for brushing grill racks


In a small saucepan, combine rice vinegar, sugar, and salt; cook over medium heat until dissolved, about 3 minutes. Remove from heat. In a separate bowl, toss cucumbers, onion, pepper, mint, and sesame seeds; add vinegar mixture. Marinate in the refrigerator until ready to serve.

Combine ground turkey, teriyaki sauce, sesame oil, scallions, basil, cilantro, and mint in a large bowl; season with salt and pepper. Divide mixture into 6 equal-size patties, about 1 inch thick. Cover and keep chilled until ready to grill.

Preheat grill to medium-high heat. Oil grill grates. Cook burgers for 6 minutes per side, or until the internal temperature reaches 165 degrees. In the last minute of cooking, place hamburger buns on grill to toast.
To assemble, place burger on bottom bun. Top with cucumber slaw and serve.