Grilled Turkey Burgers With Sweet Pickles & Spicy Cole Slaw - cooking recipe

Ingredients

BURGERS
1 1/2 lbs ground turkey
1/2 cup fresh breadcrumb
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, such as Texas Pete or 1 tablespoon Tabasco sauce
2 scallions, minced (white and green parts)
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt, plus extra to taste
1/2 teaspoon fresh ground black pepper, plus extra to taste
4 whole wheat hamburger buns, lightly toasted
1 pinch crushed red pepper flakes (optional)
sweet pickle, slices
1 tomatoes, cored and sliced
SPICY COLE SLAW
2 cups shredded green cabbage
1 cup loosely packed arugula
10 basil leaves, thinly sliced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
sea salt
fresh ground black pepper

Preparation

Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
Form the meat mixture into four 1-inch-thick patties.
Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
SPICY COLE SLAW.
Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.