Thai-Inspired Turkey Burgers with Napa Cabbage Slaw

Directions

1. Wash all produce and dry well before using.
2. In a medium bowl, combine the ground turkey with minced jalapeño, half of the chopped cilantro, grated ginger, and half of the lime juice; season by mixing in a splash of soy sauce.
3. Finish forming the turkey into two equal patties and set aside.
4. Preheat a grill pan or skillet over medium heat and lightly coat the bottom with virgin coconut oil.
5. When hot, add the turkey patties and cook 3–5 minutes per side until browned and cooked through; transfer to a plate.
6. In a separate large bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, and honey to form the dressing.
7. Remove the root end from the Napa cabbage, cut in half lengthwise, then thinly slice and add to the dressing; toss to coat.
8. Peel and grate the carrots, then add them to the cabbage and dressing; stir until everything is evenly coated.
9. Toast the buns if desired, then assemble by placing a patty on the bottom bun, topping with some of the slaw, and covering with the top bun; serve with extra slaw on the side.