I’ve been obsessing over these burgers and wondering how many I could eat while training for my new, admittedly ambitious goal: becoming an Olympic figure skater.
Is that realistic in my thirties? Who knows — it’s 2014 in my head and anything feels possible. Lately I can’t get enough of the Olympics: the passion, the drama, the athleticism. And yes, the costumes. I’m a total sucker for sparkly figure skating outfits; the sequins and skirts absolutely appeal to me.
My interest in skating isn’t new. Growing up with a brother who played hockey meant countless early mornings at rinks. I remember coveting those white figure skates and lingering in the pro shop, eyeing up sequined skirts for days. I’d taken dance for years, so the idea of figure skating wasn’t far-fetched — but I never pursued formal lessons.
I did, however, practice the backwards criss-cross move (is that the right name?) during public skates. I was convinced mastering that would somehow unlock triple axels. I practiced in rollerblades in our basement, complete with matching elbow and knee pads, while my brothers and their friends turned the space into hockey games using cardboard boxes as the “boards” — their roughhousing somehow left my mother’s boxed china unbroken.
When I practiced alone, I’d tighten my rollerblades and run through moves as if I were in a real rink. The memory of those afternoons is vivid, and lately I’ve been craving a good rollerblade stroll. If rollerblading is still your thing, we should be friends.
Since an Olympic skating career might be unlikely and the weather is oddly warm — which makes me think of summer foods — I present burgers.
If you’ve known me even briefly, you might remember that I used to dislike turkey burgers. My husband ate a very dry, bland version for years and I decided turkey burgers were off my list. I’ve since softened my stance: a turkey burger can be great if it’s well seasoned, not too lean (we like 94–95% lean), cooked properly, and piled high with toppings.
This recipe ticks those boxes. Creamy, tangy gorgonzola blended with Greek yogurt creates a luxurious spread, while a chili-garlic slaw adds sweet heat and crunch. Serve them on a toasty, crusty whole-grain bun and you’ve got a burger that feels indulgent without being heavy.
Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw
Pin Recipe
Leave a Review »
Ingredients
Chili Garlic Slaw
- 1 head napa cabbage, shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon chipotle chili powder
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sriracha or hot chili sauce
- 1 lime, juiced
Burgers
- 1 pound lean ground turkey, about 94% lean
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 tablespoon olive oil
- 4 whole grain buns, toasted
Creamy Gorgonzola
- 1/3 cup plain Greek yogurt
- 6 ounces gorgonzola, crumbled
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Chili Garlic Slaw (make first and chill)
-
Heat a large skillet over low heat and add the olive oil. Add the garlic and cabbage, tossing to coat, and cook for about 1 minute, stirring continuously. Add the chipotle chili powder, brown sugar and sriracha, and toss to combine. Transfer the cabbage to a large bowl, add the lime juice, toss again, and refrigerate until completely cool (or serve warm if you prefer).
-
In a bowl, combine the ground turkey, salt, pepper, smoked paprika, minced garlic and sliced green onions. Gently mix until just combined and form into 4 even patties. Heat a large skillet over medium-high heat with the olive oil. Cook the patties until browned on both sides, about 5 minutes per side, or grill as desired.
-
For the creamy gorgonzola, stir together the Greek yogurt, 4 ounces of the gorgonzola, olive oil, salt and pepper, mashing until smooth and combined. Spread the mixture on the cooked burgers, crumble the remaining gorgonzola on top, add a generous handful of chili garlic slaw, and serve on toasted buns.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
And yes, I’m serious about the rollerblades. I can only imagine how wild the neon accessories must be now.