HERB AND CRANBERRY TURKEY BURGER WITH CARAWAY COLESLAW
Adding a bit of water to the burger mix helps keep this lean turkey juicy, while the crunchy coleslaw eliminates the need for condiments. If you don’t want the bun, just serve the burger on a bed of slaw.
HANDS-ON TIME: 15 minutes
TOTAL TIME: 20 minutes
MAKES: 4 servings
PER SERVING: about 480 cal, 30 g pro, 18 g total fat (4 g sat. fat), 52 g carb (6 g dietary fibre, 17 g sugar), 135 mg chol, 636 mg sodium, 458 mg potassium. % RDI: 15% calcium, 36% iron, 24% vit A, 57% vit C, 56% folate. In large bowl, stir together rolled oats, onions, cranberries, egg, garlic, parsley, mustard, vinegar, rosemary, salt, pepper and 2 tbsp water; mix in turkey until combined. Shape into four ¾-inch (2 cm) thick patties. Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into centre of each registers 160°F (71°C), 10 to 12 minutes. Sandwich in buns. Caraway Slaw: Meanwhile, in large bowl, whisk together vinegar, oil, mustard, honey, caraway seeds, pepper and salt. Toss with coleslaw mix and parsley. Serve some on burgers and remaining slaw on the side.