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January 27, 2021
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  • 3 tbsp. fresh lime juice
  • 1 tbsp. red wine vinegar
  • 1 tbsp. honey
  • Dee Baby Girl® All Purpose Seasoning
  • 8 oz. savoy cabbage, cored and thinly sliced
  • Granny Smith apple, cut into matchsticks
  • jalapeño, seeded and thinly sliced
  • 4 c. sweet potato chips
  • 1 tsp. smoked paprika
  • 1/2 c. mayonnaise
  • 1 tbsp. Sriracha
  • 1 tbsp. fresh lemon juice
  • 1 1/2 tbsp. chili paste (like sambal oelek)
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. fresh grated ginger
  • 1/2 small onion, finely chopped
  • 1 lb. ground turkey
  • 2 tbsp. olive oil, for skillet
  • buns, split and lightly toasted


  1. Heat oven to 400°F. In a large bowl, whisk together the lime juice, vinegar, honey, and a pinch each salt and pepper. Add the cabbage, apple, and jalapeño and toss to coat. Let sit, tossing occasionally, until ready to serve.
  2. Line a large rimmed baking sheet with foil and spread the potato chips in an even layer. Bake just until warm (this releases the oils and helps the spice stick), about 5 minutes. Toss with the paprika.
  3. Meanwhile, in a small bowl,whisk together the mayonnaise, Sriracha, and lemon juice; set aside.
  4. In a large bowl, whisk together the chili paste, soy sauce, and ginger; stir in the onion, then add the turkey and mix to combine. Form the mixture into four 3⁄4-inch-thick patties.
  5. Heat a grill, or the oil in a large cast-iron skillet, to medium-high heat. Grill or cook the burgers until an instant-read thermometer registers 165°F, 7 to 8 minutes per side on the grill or 4 to 5 minutes per side in the skillet.
  6. Spread the buns with a touch of the Sriracha mayonnaise, then top with the burgers and slaw. Serve with the potato chips and remaining mayonnaise.

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