Asian Turkey Burgers and Low-fat Coleslaw

Click on picture to enlarge

Source: Emma Duran

ANTONIO RATING: 4 OUT OF 5 STARS

Here in Southern Ontario we get a warm snap every February for about a week. The temperature sores into the positives. People start to walk around in their short sleeves. It only lasts a few days but it's like a little piece of paradise in the middle of winter. Usually around this time I hold a winter-time BBQ. This year it was Asian turkey burgers and low-fat coleslaw. The coleslaw has about 2 gram of fat per 1/2 c. serving, and gets better the longer it sits, so if you can prepare it the day ahead, all the better.

Asian Turkey Burgers

Ingredients

1 lb. lean ground turkey

1 Tbsp. hoisin sauce

1 green onion, chopped

1 Tbsp. grated fresh ginger

Directions

1. Combine all the ingredients in a bowl.

2. Shape into 4 patties.

3. Place on medium-hot barbeque and BBQ until cooked through.

4. Serve on a small whole wheat bun.

Low-Fat Coleslaw

Ingredients

1/2 large head of cabbage, chopped into small bits

1/4 c. red onion, small diced

1 carrot, shredded

1 c. low-fat olive-oil based mayonnaise

1/2 c. apple cider vingear

1 Tbsp. sugar

salt and pepper to taste

Directions

1. Combine cabbage, red onion and carrot in a large bowl.

2. Whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper in a small bowl.

3. Pour the mayonnaire mixture over the cabbage mixture. Mix well.

4. Cover and refrigerate for 2 hours or up to 2 days.