Barbecued burgers with coleslaw - the ultimate essence of summer. Ground turkey instead of ground beef makes the experience healthier, and just as tasty.
- Cook Time
- Prep Time
- 1/4 cup steak sauce
- 1/4 cup ketchup
- 2 tablespoon soy sauce
- 2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon Tabasco sauce
- 2 pounds ground turkey
- 1 small onion, minced
- 1/2 cup fresh bread crumbs
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 3 cups finely shredded cabbage
- 1 large carrot, coarsely shredded
- 1 small red onion, thinly sliced
- Six 6-inch pitas, split open
1. In a small bowl stir together the steak sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth.
2. In a large bowl stir together turkey, onion, breadcrumbs, and 1/4 cup sauce until combined well.
3. Form into six 3/4 inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered.
4. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.
1. In a large bowl, whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.
Cole slaw may be made 4 hours ahead and chilled, covered.
1. Prepare the grill. Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through.
2. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets.