Yield: makes 4 burgers
Total Time: 35 minutes
1lb lean ground turkey
1/4 cup onion, minced
1/4 cup shredded carrots, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/4 cup lite canned coconut milk
3 tablespoons brown sugar
2 garlic cloves, pressed or finely minced
1 tablespoon creamy peanut butter
1 teaspoon ginger, grated
1 lime, juiced
1/2 tablespoon soy sauce
1 14 oz bag Cole slaw mix
1/2 cup fresh cilantro, chopped
1/2 cup chopped peanuts
Begin by combining all the ingredients together for the sauce: the sweet chili sauce, rice vinegar, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice and soy sauce, and whisk until combined and fairly smooth. Scoop out 1/4 cup of the sauce and set it aside. Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Set aside.
In a large bowl, combine the ground turkey with the salt, pepper, onions, chopped shredded carrots and 1/4 cup sauce. Create 4 patties and cook them in a large nonstick skillet over medium-high heat, with olive oil covering the bottom of the pan. Cook for at least 5-6 minutes, until you can see the edges brown and the turkey becoming opaque so the burgers flip easily. Flip gently but quickly, and cook for another 4-5 minutes or until the burgers are cooked through.
To make the slaw, toss slaw mix, cilantro, peanuts and sauce together, tossing well.
Top burgers with slaw and serve with romaine leaves. Enjoy!