Potsticker Burgers over Asian Slaw

Potsticker Burgers over an Asian Slaw

I LOVE dumplings, potsickers, spring rolls, lumpia, etc.  However, since becoming gluten free, I haven't been able to have any since they're all wrapped in gluten!  Then I came across a recipe on pinterest for potsicker burgers over an asian slaw, and I was THRILLED!  I adapted it a bit and created this recipe, but the idea is not my own.  It has become a new favorite for us.  We used to love that cabbage salad with toasted nuts and crunchy ramen noodles (**cringes**), and the slaw in this recipe reminds me a lot of that salad. 

Potsicker Burger over Asian Slaw

Asian Slaw:

You can use whatever you have on hand, but this is what I included this time. Shredded broccoli stems would have been a good addition as well, but I didn't have broccoli this time.  Amounts are roughly estimated.  Buying a bag of coleslaw mix is also an option.

• 3 cups chopped cabbage
• 1 red pepper thinly sliced
• 2 carrots, shredded
• 4 radishes, thinly sliced, or shredded
• 4 green onions, sliced

Prepare cabbage, pepper, carrots and radishes and toss together in a bowl.  Set aside 2 cups to go into the burger mixture, then add the green onions, and refrigerate until ready to serve.

Dressing:

• 2 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 2 Tbsp. olive oil
• 2 Tbsp. gf soy sauce or coconut aminos
• 3 Tbsp. apple cider vinegar
• 1 tsp. fish sauce
• 1 tsp. toasted sesame oil
• 2-3 green onions, sliced

Place all ingredients into a Mason Jar and shake until well combined.  Refrigerate until ready to serve.

Toasted Nut Mix: 

I completely eyeball this, and use different nuts each time depending on what I have in my cabinet.

• 2 Tbsp. butter, or coconut oil
• 1/4 cup sunflower seeds
• 1/4 cup pepitas (pumpkin seeds)
• 1/4 cup chopped almonds
• 2 T sesame seeds
• Salt and Pepper to taste

Combine all ingredients in a pan on the stove over medium heat until the nuts/seeds become fragrant or toasted.  Or you could melt the butter and combine it all and bake at 350 degrees for 8-10 mins.

Burgers:

• 2 lbs. ground turkey meat 
• 2 cups asian slaw mix (above)
• 1 egg
• 2 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 4 Tbsp. gf soy sauce, or coconut aminos
• 1 tsp salt
• 1 tsp. toasted sesame oil
• 3 green onions, sliced
• olive or coconut oil for cooking

In a large bowl combine the egg, garlic, ginger, soy sauce, sesame oil, and green onions.  Whisk together, and then add the turkey and slaw mix, stir until well incorporated.

Heat a pan over medium heat with a bit of oil.  Add burgers and cook completely, about 4-5 mins per side depending on how large you make them.

To Serve:

Place some slaw on a plate, sprinkle with some nuts, put several burgers on top then drizzle with dressing, and enjoy!  

The original recipe combines everything but the burgers ahead of time, but I prefer the slaw to stay crunchy, especially if there are leftovers.  

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