Turkey Burger & Coleslaw

Apr 24

The recipe here is really for the coleslaw. Because as with so many of my “recipes” and “meal prep” - it’s about simplifying. And if that means buying frozen burgers instead of making the patties? THEN I’M GONNA DO IT IF IT SAVES ME TIME! This week, the two “recipes” I made for meal prep felt like summer. With the warm weather that we’ve been having, these both felt like a little nod to what is to come for summertime BBQs, get togethers, etc.

Recipe:

1/2 head green cabbage shredded (about 400g)
1/2 head red cabbage shredded (about 250-300g)
1 cup carrots shredded (I just get the pre-shredded carrots to make life easier) (about 100g)
Turkey Burgers (I ued Butterball all natural turkey burgers 97/3)
garlic powder
onion powder

Dressing:

1/2 cup greek yogurt (I think 2% works better than 0%)

1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup (or honey)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

*note that the only reason I recommend 1/2 head of cabbage - cos what the hell are you gonna do with the other half of a cabbage) is because I feel like it keeps well for about 4 days. BUT if more than you are eating the coleslaw…double the recipe!!

**you could also make this even easier if you use the bagged coleslaw mix - however, I do think it keeps better with freshly chopped cabbage.

Instructions:

chop red & green cabbage, add into a large mixing bowl with carrots.
mix all ingredients for dressing in a bowl, and whisk until blended.
pour dressing onto the salad, and mix until well combined. Store in an air tight container
brush or spray each frozen turkey burger with olive oil, then season with garlic powder, onion powder, salt & pepper. Cook according to directions on package (I used the stovetop - about 5-7 minutes per side and they were perfect!). Store in air tight container.

The macros for the coleslaw alone:

Serving is 160g