- 4 cup finely shredded Napa cabbage, 8 ounces
- 1/2 small red onion, thinly slivered, 3 ounces
- 1 cup grated carrots, 4 ounces
- 1 red bell pepper, chopped – 1/2 cup
- 1/4 cup chopped fresh cilantro
- 3/4 cup jalapeno aioli, from the recipe below
- 1 farm fresh egg, at room temperature
- 1 Teaspoon white wine vinegar, or freshly squeezed lemon juice
- 1/2 Teaspoon sea salt
- 3/4 cup avocado oil
- 2–3 jalapenos, stems and seeds removed, and chopped – 1/4 cup
Spicy Jalapeno Burgers:
- 1 pound ground turkey chub
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
- 1 Tablespoon coconut aminos, or gluten free soy sauce
- 2 Tablespoon chopped jalapeno
- 4 portabello mushrooms
- 2 small tomatoes, thinly sliced, about 4–5 slices per hamburger
- To make the aioli place the egg, white wine vinegar, and sea salt into a blender. Secure the lid and blend on the lowest speed while slowly drizzling in the avocado oil. Increase the speed as you go adding the oil steadily until it’s completely emulsified, and too thick to blend well. Add the chopped jalapeno, and blend for 5 seconds or so to combine, but not pulverize. This aioli recipe makes 1 cup so 3/4 cup goes in the slaw, with the remainder going on top of the burgers.
- Toss all the ingredients for the creamy slaw together in a large bowl, and set aside.
- Preheat the grill over high heat. Make sure your grill is cleaned and lightly oiled so the burgers don’t stick, (poultry burgers are lean). While the grill heats, mix together the ground turkey, sea salt, pepper, coconut aminos, and chopped jalapeno. Form the mixture into 4 patties.
- Rinse any dirt off the portabello mushrooms, remove the stems, and scrape the gills out with a spoon.
- Lower the heat on the grill to medium high, and place the burger patties and portabello mushrooms on the grill evenly spaced for the most even cooking. Grill the mushrooms for 3-4 minutes before turning over and cooking another 3-4 minutes. Cook the burgers for about 8 minutes, or until they’re easy to turn over, then cook and additional 6-8 minutes, or until they’re no longer pink in the center. The mushrooms will finish before the burgers, just place them on a serving plate and set them aside until the burgers finish.
- Serve the portabello mushrooms topped with lots of slaw, a burger patty, about 1 Tablespoon aioli each, and the tomatoes slices. Serve immediately.
- Leftover burgers are great crumbled into the slaw, and eaten for lunch over the next couple of days.