Ingredients

• Spicy Chili Lime Spread
• 1 cup mayonnaise
• 1-2 tablespoons Asian chili sauce (or as desired to control spice)
• zest and juice of 1 lime
• 1 tablespoon bruised lemongrass, finely minced (from 1 stalk)
• salt and freshly ground pepper to taste


• Ginger Slaw
• 1/4 cup rice vinegar (or rice wine vinegar)
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• salt and cracked or freshly ground black pepper to taste
• 3 cups thinly sliced napa cabbbage (about 1/4 small head)
• 1/4 red bell pepper, thinly sliced
• 2 tablespoons thinly sliced pickled ginger (the type served with sushi)


• Turkey Patties
• 1 1/2 lbs. ground turkey (or ground chicken)
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 4 cloves garlic, minced
• 4 green onions (green and white parts), minced
• salt and freshly ground pepper to taste
• olive oil for grilling
• 4 prepackaged or homemade sesame seed hamburger buns,
      halved and buttered

Directions

In a small mixing bowl, whisk together the mayonnaise, chili sauce, lime zest, lime juice and lemongrass. Season to taste with salt and pepper. Cover and place in refrigerator.


In a medium mixing bowl, whisk together the rice vinegar (or rice wine vinegar), sesame oil and garlic. Season to taste with salt and pepper. Add the sliced cabbage, sliced red bell peppers and pickled ginger and toss to thoroughly coat. Cover and place in refrigerator until ready to use.


In a large mixing bowl, combine ground turkey (or chicken), hoisin, sesame oil, soy sauce, garlic and green onions. Mix (preferably with hands - if preferred, disposable gloves can be used), then form into 4-5 equally-sized patties about 1/2-inch thick and 3 1/2 to 4 inches wide. (Note: Try to make the patties about the same size as your hamburger buns, because turkey patties will hardly shrink at all during cooking due to low or no fat content). Sprinkle tops of patties lightly with salt and pepper. (Note: The turkey patties will be wetter than your average turkey patty because of the sauces added. If patties lose some of their shape while transferring them to the skillet, you can reshape them with a spatula once they're on the skillet.)

Cook the patties in a nonstick skillet or on a griddle with a little olive oil over medium heat until golden brown on each side (about 4-5 minutes per side). (Note: Patties can easily burn, so watch the heat closely and adjust it accordingly to avoid burning.) Once cooked, transfer turkey patties to a plate or tray and allow to sit while grilling buns. Place buttered buns on the skillet or griddle, buttered side down, and grill until golden brown in color (about 30 seconds to 1 minute). (Tip: Gently pressing on buns will help them to brown more quickly and more evenly.)


Spread some of the Spicy Chili Lime Spread on each half of the buns. Place a turkey patty on each bottom bun, then top each patty with some pickled Asian slaw. Place top bun over the slaw and serve with more coleslaw on side, if desired.