Mojo turkey burgers with cabbage slaw

Paleo, Gluten Free, Lean & Clean, Dairy Free, Soy Free

2 Servings, 580 Calories/Serving

20 – 30 Minutes

Avocado blended with our custom-made Cuban mojo makes a lush paleo topping for these protein-packed burgers. Lettuce wraps keep them gluten-free.

Ingredients

  • 10 ounces ground turkey
  • Fresh cilantro
  • 3 ounces Savoy cabbage
  • 1 lime
  • 3 ounces shredded carrots
  • 1 head baby iceberg lettuce
  • 1 Roma tomato
  • 1 cucumber
  • 1 avocado
  • Cuban mojo (lime juice - orange juice - olive oil - yellow onion - dried Mexican oregano - fresh garlic - Aleppo chile flakes - cumin - salt)

Chef's Tip

Spanish for “sauce,” a traditional mojo includes citrus for tang, ground cumin for savoriness, garlic for pungency, and more. It’s so packed with flavor, it’s no wonder it can play so many roles: as a marinade, baste, or sauce. Use any leftover avocado-mojo sauce as a dip for carrot sticks and other vegetables.


Instructions

1

Prep the turkey burgers

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
  • Coarsely chop the cilantro; set aside half for the slaw.
In a medium bowl, combine the ground turkey and half the cilantro, season with salt and pepper, and mix gently until just combined. Using wet hands, form the mixture into two ¾-inch-thick patties.

2

Cook the burgers

In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the rest of the meal.

3

Make the cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice the lime.
In a medium bowl, combine the cabbage, carrots, remaining cilantro, 1 tablespoon lime juice, and 1 to 2 teaspoons oil and toss to coat. Season to taste with salt and pepper.

4

Prep the remaining ingredients

  • Trim the root end from the iceberg lettuce; separate the leaves.
  • Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices.
  • Cut the cucumber in half; set aside half for another use. Peel the cucumber half, if desired, and trim off the end; cut the cucumber crosswise into ¼-inch-thick slices.
  • Cut the avocado in half; remove the pit and scoop out the flesh.
In a small bowl, using a fork or back of a spoon, mash the avocado with the Cuban mojo until smooth. Season to taste with salt.

5

Serve

Transfer the lettuce leaves to individual plates. Top with the tomato, cucumber, and burgers and spread some avocado-mojo sauce on top. Serve the cabbage slaw on the side.

Nutrition per serving: Protein: 33g (66% DV), Fiber: 13g (52% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 25g, Polyunsaturated Fat: 7g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 480mg (20% DV), Carbohydrates: 26g (9% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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