Thai-Inspired Burgers with Napa Cabbage Slaw

Summer is here and it’s time to pull out the grills! We’re getting creative this grilling season and looking beyond the classic beef burger.


  • 2 medium carrots
  • ½ small bunch cilantro
  • 1 (1 inch) piece ginger root
  • ¾ lb ground turkey
  • 1 jalapeño pepper
  • 1 lime
  • ½ medium head of napa cabbage
  • 2 whole grain buns or rolls
  • Honey
  • Rice vinegar
  • Soy sauce
  • Toasted sesame oil
  • Virgin coconut oil


  1. Wash and dry the fresh produce.
    1. ½ medium head napa cabbage
    2. 2 medium carrots
    3. 1 jalapeño pepper
    4. 1 lime
    5. 1 (1 inch) piece ginger root
    6. ½ small bunch cilantro
  2. Place the ground turkey in a medium bowl.
    1. ¾ lb ground turkey
  3. 3. Quarter the jalapeño pepper lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the pepper and add to the turkey.
  4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add ½ of the cilantro to the turkey mixture and the other ½ to a large salad bowl (that will be used for the slaw).
  5. Juice the lime; pour ½ into the bowl with the turkey mixture and the other ½ into the salad bowl.
  6. Peel and grate or mince the ginger; add to the turkey mixture.
  7. Preheat a grill pan or skillet over medium heat.
  8. While the pan/skillet heats up, add soy sauce to the turkey mixture and mix the ingredients until well combined. Form the turkey mixture into 2 patties.
  9. Once the pan/skillet is hot, add coconut oil and swirl to coat the bottom.
    1. 1 tbsp virgin coconut oil
  10. Place the patties in the pan/skillet; cook until they are cooked through and browned, 3 to 5 minutes per side. Once done, transfer the patties to a plate.
  11. Add soy sauce, rice vinegar, sesame oil, and honey to the salad bowl; whisk the dressing.
    1. 1 tbsp soy sauce
    2. 1 tbsp rice vinegar
    3. 1 tsp toasted sesame oil
    4. 1 tsp honey
  12. Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise and add to the salad bowl.
  13. Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots and add to the salad bowl. Toss the salad until well coated with the dressing.
  14. Toast the burger buns (optional).
  15. To serve, place the bottom half of a bun on a plate, top with a patty and some of the slaw, and close with the top half of the bun. Serve with the remaining slaw on the side. Enjoy!

Per Serving: 529 calories; 24 g fat; 8 g fiber; 29 g carbohydrates; 44 g protein; 14 g sugar; 117 mg cholesterol