Community recipe
Balsamic Turkey Burgers with Apple-Cabbage Slaw
Juicy turkey burgers get a savory balsamic glaze and a crisp, tangy apple-cabbage topping. Baking the patties briefly before searing keeps them tender while a toasted bun makes this weeknight meal feel like a diner classic.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 300 g green cabbages, finely shredded
- 1 apple, cored and julienned
- 60 g red onions, thinly sliced
- 2 garlic cloves, minced
- 60 ml apple cider vinegar
- 1 tbsp dijon mustard
- 2 tsp honeies
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 450 g ground turkeies
- 60 g panko breadcrumbs
- 1 large egg
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 0.25 tsp kosher salt
- 1 tbsp olive oil
- 4 brioche hamburger buns, split
Make it
Instructions
- 01
Prepare the oven, pan, and slaw ingredients
Place an oven rack in the center position and heat the oven to 425°F. Line a rimmed baking sheet with parchment, and set a large nonstick skillet aside for later. Wash and dry the produce. Trim and finely shred 300 g green cabbage; core and julienne 1 apple; thinly slice 60 g red onion; and mince 2 garlic cloves. In a small bowl, whisk 60 ml apple cider vinegar, 1 tbsp Dijon mustard, 2 tsp honey, 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Toss the shredded vegetables with half of this dressing, then refrigerate the slaw while you make the patties. | Why: Preparing the vegetables and dressing first keeps the workflow orderly and gives the slaw time to become crisp-tender and flavorful.
- 02
Mix and shape the turkey patties
In a medium bowl, combine 450 g ground turkey, 60 g panko breadcrumbs, 1 large egg, half of the reserved dressing, 1 tsp dried oregano, 0.5 tsp smoked paprika, and 0.25 tsp kosher salt. Mix with clean hands or a fork just until evenly combined; do not compact the mixture. Divide it into four equal portions, shape each into a patty about 2 cm thick, and place them on the lined baking sheet. Wash your hands and any surfaces that touched the raw poultry with hot, soapy water. | Why: Gentle mixing preserves a tender texture, while the breadcrumbs and egg help the lean patties hold together.
- 03
Bake and sear the patties
Bake the baking sheet for 10 minutes, until the patties look opaque around the edges but are not fully browned. Meanwhile, warm the skillet over medium heat for 2 minutes. Add 1 tbsp olive oil. Transfer the partially baked patties to the skillet and cook for 2 to 3 minutes per side, brushing the tops with the remaining dressing during the final minute. The patties are done when deeply browned and their centers reach 165°F on an instant-read thermometer. Move them to a clean plate and rest for 3 minutes. | Why: A short bake cooks the centers evenly, while the hot skillet creates a flavorful browned crust and caramelized glaze.
- 04
Toast the buns and serve
While the patties rest, place 4 brioche hamburger buns cut-side down in the warm skillet and toast for 1 to 2 minutes, until golden and lightly crisp. Divide the slaw among the bun bottoms, add one rested patty to each, and cap with the bun tops. Serve immediately with any remaining slaw on the side. | Why: Toasting protects the buns from the juicy patties and gives the crisp slaw a sturdy, pleasantly warm base.
