BBQ Turkey Burgers with Asian Green Bean Salad

I am still trying to find new ways to use all the green beans I picked at Red Fire Farm on Sunday. Have I mentioned I love my farm share? All of the vegetables used in this recipe came from my farm share last week.

 

Barbecue Turkey Burgers with Creamy Cole Slaw

For the burgers

2 Tbsp cup Worcestershire sauce

2 Tbsp ketchup

1 tablespoons soy sauce

1/2 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon Tabasco

1 pounds ground turkey

1/2 small onion, minced

1/4 cup panko bread crumbs

1 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

For cole slaw

2 Tbsp + 2 tsp reduced fat mayonnaise

1 tablespoons cider vinegar

1/2 tablespoon sugar

1/2 teaspoon Dijon mustard

1 1/3 cups finely shredded cabbage

1/2 large carrot, shredded coarse

1/2 small onion, chopped

4 whole wheat pita pockets

To make the coleslaw whisk together mayonnaise, vinegar, sugar, and mustard in a large bowl. Add the vegetables toss well to combine. Season to taste with salt and freshly ground pepper.

To make the burgers mix the Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste in a large bowl,  Add the turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into 4 patties.

Prepare grill. Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, 6 minutes on each side, or until cooked through. Serve with coleslaw in pita pockets.

Asian Green Bean Salad

Yield:  2 servings (serving size: 1 cup)

Salad:

1 ounces uncooked whole wheat soba noodles

1/4 pound green beans, trimmed

1/2 cups diagonally sliced carrots

1/4 cup thinly sliced red pepper

1/8 cup sliced green onions

1 Tbsp chopped fresh parsley

Dressing:

1 Tbsp rice wine vinegar

1 Tbsp low-sodium soy sauce

1/2 tablespoon dark sesame oil

1/2 teaspoons grated peeled fresh ginger

1/8 teaspoon sugar

Dash of freshly ground black pepper

1 1/2 garlic cloves, minced

1/4 jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

Cook pasta according to package directions; add the beans during last 3

minutes of cooking. Drain, rinse with cold water and drain again. Transfer pasta and beans to a large bowl and add the carrots, peppers, onions, and cilantro or parsley.

To make the dressing, all ingredients in a small bowl. Whisk until blended. Add to salad; toss well.

Cover and chill.