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Pepper Jack Turkey Burgers with Jicama Slaw
From Peace Meals
Jicama Slaw:
2 Tablespoons rice wine vinegar
2 Tablespoons olive oil
Cayenne pepper
Dash of sugar
Coarse salt and freshly ground pepper
2 cups peeled and thinly sliced jicama
1 cup thinly sliced cabbage
1 carrot, thinly sliced
3 Tablespoons snipped fresh chives
2 jalapeños, seeded and minced
Burgers:
2 pounds ground turkey
1 medium white onion, diced
2 Tablespoons soy sauce
2 Tablespoons ketchup
3 cloves garlic, minced
¼ teaspoon freshly ground pepper
1 cup shredded pepper jack cheese
8 whole wheat buns
8 slices bacon, cooked until crisp
1 avocado, pitted, peeled and sliced
Whisk together the vinegar, olive oil, cayenne and sugar in a small bowl; season with salt and pepper. In a large bowl, combine the vegetables, add the vinaigrette, and toss to coat. Chill for 1 to 2 hours before serving.
Combine the turkey, onions, soy sauce, ketchup, garlic and pepper in a large bowl. Mix in the cheese and form into 8 patties. Heat a grill or a skillet coated with nonstick cooking spray. Add the burgers and cook for about 6 to 8 minutes on each side. Serve the burgers on the buns topped with Jicama Slaw, bacon and avocado. Serves 8.
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