This recipe was totally delicious! Not to mention healthier than the way we usually make burgers. We always do turkey instead of beef burgers, but then I usually top them with cheese, pickles, mustard, ketchup, mayonnaise, and lettuce. It was kind of nice to have a simpler burger, with just the romaine slaw on top. With some sweet potato fries and canned pears, it was an awesome summer meal. Abby had a quesadilla instead (like she usually does) and refused to even touch her fries. At least little sister seems interested in food. She tried carrots for the first time last night, and was totally delighted by them.
Turkey Burgers with Romaine Slaw
1 pound ground turkey
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
2 scallions (green onions), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
1 medium carrot, coarsely grated
4 soft rolls, split and toasted
In a medium bowl, gently combine the turkey, mustard, thyme, scallions, salt and pepper. Don’t overmix. Form the meat into four ¾-inch-thick patties. Heat the oil in a large 12-inch nonstick skillet over medium heat. Cook the patties until completely cooked through, 6 to 8 minutes per side.
Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, and ¼ teaspoon each salt and pepper. Toss with the lettuce and carrot. Serve the burgers on the rolls, topped with the slaw.