Turkey burger with Hoisin glaze

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec

A delicious turkey burger with an Asian twist, and perfectly balanced with a savoury coleslaw.


1 1/2 pounds ground turkey

3 tablespoons fresh breadcrumbs

2 green onions, finely chopped

2 teaspoons Dijon mustard

2 tablespoons soy sauce

1/8 teaspoon freshly ground pepper

6 hamburger buns, split and toasted

Hoisin glaze

1/3 cup Hoisin sauce

1 tablespoon rice vinegar

1 tablespoon soy sauce1 tablespoon ketchup

1 teaspoon grated fresh ginger

Spicy slaw

3 cups shredded green cabbage

1 large red bell pepper, thinly sliced

2 green onions, sliced thinly

Coarse salt and freshly ground pepper, to taste

Slaw dressing

1/2 cup mayonnaise

1 clove garlic, finely chopped

1 tablespoon minced shallot

2 tablespoons finely chopped canned green chilies

1 tablespoon finely chopped fresh cilantro

1 tablespoon pure maple syrup

1 tablespoon Dijon mustard

1 tablespoon malt vinegar

2 tablespoons fresh lime juice

1/2 teaspoon ground coriander


For slaw dressing, combine all ingredients in blender. Process until smooth. Set aside.

For spicy slaw, in large bowl, toss together cabbage, peppers and green onions. Pour dressing over cabbage mixture and toss well. Season with salt and pepper. Cover and chill 1 hour before serving.

For hoisin glaze, combine all ingredients in small bowl and mix well. Set aside. 

For burger, in large bowl, combine turkey, breadcrumbs, green onions, Dijon, soy sauce and pepper. Form into six 3/4 -inch thick patties. Cover and chill 1 hour. Lightly oil grill and preheat to medium-high heat. Grill burgers 7 minutes per side, brushing with glaze. Or use a heavy bottom skillet for your stove-top.

To assemble, place burger on bottom bun. Top with spicy slaw. Cover with top.