Something quick and simple for dinner today before heading back to work. I don’t normally have coleslaw on my burgers, but I had some cabbage I had to use up. I went for the tangy option and I’m not going to make it any other way. It was ZIPPY!
- 1 package Hawaiian Dinner Rolls
- 12 Pickle Slices
- 1 cup BBQ Sauce
- —
- Burger:
- 1 package Hawaiian Rolls
- 2 lbs Ground Turkey
- 2 large Eggs
- ½ cup Breadcrumbs
- 1 teaspoon Garlic Powder
- Pinch of Smoked Paprika
- Salt and Pepper to taste
- —
- Topping:
- ⅔ cup Butter; melted
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Parmesan Cheese
- Generous pinch of Salt
- 1 Tablespoon Italian Herbs
- —
- Coleslaw:
- 4 cups Cabbage; thinly sliced
- ½ cup Carrot; shredded
- ½ cup Pickled Red Onions
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon White Vinegar
- ⅓ cup Mayonnaise
- Salt and Pepper to taste
- 1 Tablespoon Sugar
- 1 teaspoon Poppy Seeds
- Preheat oven to 375°F.
- In a large bowl, combine all of the turkey slider ingredients and form into one large rectangular patty about the same dimensions as the Hawaiian loaf on a baking sheet lined with parchment paper. Bake for 15 minutes or until the internal temperature reaches 165°F.
- Meanwhile, combine all of the coleslaw ingredients in a medium bowl and chill for 20-30 minutes.
- In a small dish combine melted butter, seasoning and herbs; mixing until well combined. Slice the roll loaf in half and brush half of the butter mixture over top. Turn the oven on broil and slide the rolls in, broiling until golden brown; about 2 minutes. Place turkey patty over toasted rolls and top with BBQ sauce, pickle slices and Coleslaw. Brush remaining butter mixture over the top of the roll and serve.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 