Doesn’t your heart just stop when you see a car accident about to happen?! Especially when one of the cars is yours… and you’re in it??
Just this week I was pulling out of a parking spot and physically had my head turned and was looking out the back window and as I was almost all the way out I saw the car right behind me start backing up. I immediately tensed up in shock not knowing what to do. I slammed my horn but the guy kept coming so I did it again… and again, and again and finally he stopped just a foot away from my car. Sure it wouldn’t have been my fault but no one wants their car damaged or to have to hassle with all that.
Definitely a little ticked off that the guy didn’t look behind him before or during backing out but at least he stopped so we both avoided the head ache. All cars should really make a beeping sound when backing up like big truck. Anyway, moral of the story– back up smart by looking both before and during pulling out of a parking space.
I love a good juicy beef burger with lots of cheese and the traditional toppings, but I’ve become a fan of trying new burger variations like this one. Lately my husband and I have been trying to eat a little healthier so I decided to swap out ground beef for turkey and go for an Asian version with lots of veggies in place of cheese. I also made it healthier by using a whole wheat bun and serving it with a side of steamed sugar snap peas instead of french fries.
I’m crazy about the crisp coleslaw on top the flavorful Asian flavored patty. And the Thai Chili sauce helps put the finishing touchings on this with its sweetness as well as the Srirachi Mayo that adds a bit of heat.
It’s starting to warm up outside so crack open the grill and enjoy these healthy spring Asian burgers.
- 4 hamburger buns
- 1 pound ground turkey (93% lean)
- ¼ cup Panko bread crumbs
- 2 cloves garlic, minced
- 1 green onions, finely sliced
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger
- Salt and pepper, to taste
- Thai Chili sauce
- 2 tablespoons mayonnaise
- 1½ teaspoons Sriracha sauce
- ¼ teaspoon soy sauce
- 4 cups tri-colored coleslaw mix (I prefer to always make my own mix)
- 1 green onions, sliced
- 3 tablespoons rice vinegar
- 2 tablespoons canola oil
- 1½ tablespoons soy sauce
- 1½ tablespoons sesame oil
- 1½ tablespoons toasted sesame seeds
- 1 tablespoon honey
- 1 teaspoon fresh ginger
- ¼ teaspoon garlic powder
- Make the Sriracha Mayo by mixing the mayonnaise, Sriracha sauce, and soy sauce together. Refrigerate until ready to serve.
- Place all dressing ingredients in a jar and shake until mixed. Toss with the coleslaw and green onions and then refrigerate until ready to serve.
- Preheat grill to medium heat.
- In a large bowl, mix turkey, Panko crumbs, garlic, green onion, soy sauce, ginger, salt, and pepper together. Shape into 4 patties (3/4 inch thick). Grill in a closed grill for 6-8 minutes per side until done (165 degrees F). Place patties on buns and top with about ⅓ cup coleslaw each (serve the remaining on the side). Drizzle with Thai chili sauce and spread Sriracha Mayo on the inside of the top buns. Serve.