Ingredients
Scale
- 1 pound ground turkey
- ½ cup shredded carrots
- 1 tablespoon chopped cilantro
- 1 green onion, chopped
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon olive oil or avocado oil
Almond Butter Sauce:
- 2 tablespoons almond butter
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
Coleslaw:
- 2 Tablespoons almond butter
- 3 Tablespoon rice vinegar
- 2 Tablespoon coconut aminos
- 1 Tablespoon water
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 10 oz bag of coleslaw mix
- 1 tablespoon chopped cilantro
- 1 head of cabbage
Instructions
- In a bowl combine turkey, shredded carrots, 1 tablespoon cilantro, green onion, salt, garlic powder and ground ginger. Mix with your hands or a wooden spoon to fully combine.
- Divide into 4 pieces and form the pieces into patties (about the size of your palm). Turn your grill or pan on medium high heat and once the pan is hot, add oil. Place patties on the pan and cook for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.
- In a small bowl combine all of the almond butter sauce ingredients and set aside.
- In another medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, 1 tablespoon water, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat.
- To make burger, peel off pieces of cabbage and top with a burger patty, some almond butter sauce and coleslaw!