Thai Turkey Sliders with Cabbage Slaw

These were delicious!  I was a huge fan of this meal.  It’s veggie packed, with lean but moist and super flavorful turkey patties that are conveniently baked in the oven.  While I did have a bit of a challenge finding green curry paste (…how is that not at my local Asian market??), I was able to find it in the international aisle at larger chain grocery store.  And while usually I’m a bit hesitant to buy new sauces that require refrigeration, I’m sure that this green curry paste will be gone soon, because these sliders are definitely going to be made again and again.  While I just served these on top of the slaw, you could easily serve them on mini-buns for the full slider effect.  Since I knew I wouldn’t eat all of the slaw in one day, I only dressed the amount of slaw I was going to eat and saved the rest for leftovers, makes for super easy and convenient lunches during the week!

Thai Turkey Sliders with Cabbage SlawThai Turkey Sliders with Cabbage Slaw

Serves 4-6

Adapted from Lemons and Anchovies

Cabbage Slaw:

  • 3 limes, juiced
  • 4 Tbsp sesame oil
  • 1 tsp kosher salt
  • 1 Tbsp agave syrup (or honey)
  • 1/2 green cabbage, thinly sliced
  • 4-5 kale leaves, stems removed, thinly sliced
  • 1/2 bunch cilantro, chopped (about 1/2 cup)
  • 1/2 jalapeño, seeds removed, thinly sliced
  • 1 avocado, diced (I didn’t have one, but it sounds delicious)

Prepare the slaw first so it has time for the flavors to meld.  Combine first four ingredients in a bowl, and whisk to combine.  In a large bowl, toss to combine remaining ingredients (if you’re nervous about the jalapeño you can omit it, but it just ads a nice mild heat).  Pour dressing over the slaw and toss to combine.  Let sit while you prepare the remaining the turkey sliders.

Turkey Sliders:Thai Turkey Sliders

  • 2/3 cup panko (Japanese breadcrumbs)
  • 4 green onions, thinly sliced
  • 1/2 jalapeno, minced
  • 1 lb lean ground turkey
  • 2 Tbsp plain Greek yogurt or mayonnaise
  • 1 1/2 Tbsp green curry paste
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce
  • 2 tsp chili-garlic paste (or sambal oelek)
  • pinch of salt
  • 1 tsp fresh grated ginger
  • 1 large egg

Preheat oven to 350°F.  Line a baking sheet with foil and set aside.  In a large bowl, combine panko, green onions, jalapeno, and ground turkey.  In a large measuring cup, whisk together the remaining ingredients.  Pour sauce over the turkey mixture and mix until just combined (this is probably easiest to do with your hands).  Divide meat into 12 patties and place on prepared baking sheet.  Bake for about 17 minutes, then turn on the broiler and broil for 1-2 minutes until lightly browned.  Remove from oven and serve over cabbage slaw.

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3 responses

  1. Pingback: Favorite Fall Recipes | A Seat at the Table

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