Not Your Freezer Section’s Potstickers
There are two different types of cuisine that I seem to make over and over and over again, Italian and Asian. Italian is a given for me, being that I come from a big, crazy Italian family where every single family get-together revolves around food. Whether it is my aunt’s amazing antipasto or making gnocchi from scratch with the whole family, there is always food involved. Always. Asian on the other hand, I am not sure why I am so drawn to this type of cuisine. I didn’t grow up with it by any means, but there is something about the combination of garlic, ginger, green onions, sesame oil, and a little bit of spice that makes me all warm and fuzzy inside.
Traditionally, both of these cuisines entail a lot of grains, whether it be a big plate of pasta or rice. Since i started eliminating inflammatory foods from my diet, including my beloved pasta, I have had to look for ways to incorporate these flavors into healthier meals so I don’t feel completely deprived. After all, I strongly believe that food should be something that you enjoy and fuels not only your body, but your soul. This is a little harder to do with Italian, as I strongly believe that there is no point in recreating grainless versions of traditional family recipes. And don’t get me wrong, I will NEVER pass up an home cooked family Italian recipe. But, I have definitely taken a look at how I can still enjoy the flavors in a different, more healthy package. For purposes of this post, the package happens to be potstickers in the form of a melt-in-your-mouth, umami burger.
Now if you search the Internet for “paleo potsticker burger,” you will come up with various different variations, all of which center on the same premise and definitely inspired this creation. After making this over and over I have found what I like best and I have to say, I don’t miss doughy potstickers at all. To make things even better, these are super simple and fast to whip up and perfect for a healthy work night meal.
For the burgers:
- 1 lb. ground turkey
- 1 egg
- 2 tablespoons coconut aminos
- 1/2 teaspoon sesame oil
- 2 tablespoons chopped green onions
- 1 tablespoon grated garlic
- 1 tsp grated ginger
- 1/2 cup prepared slaw (see below)
- 1 tablespoon coconut oil for cooking
For the slaw:
- 1 small head of green cabbage, shredded
- 5 medium carrots, shredded
- 1/4 c. homemade mayo (good recipe here)
- 1 tablespoon coconut aminos
- 1 tablespoon coconut water vinegar (or apple cider vinegar)
- 1/2 tsp sesame oil
- pinch of cayenne
- Start with the coleslaw. Whisk everything in a large bowl except for the cabbage and carrots. After your dressing is mixed well, add the cabbage and carrots. Mix until all pieces are evenly coated.
- Transfer 1/2 a cup of the slaw mixture to another large bowl where you will mix your turkey burger ingredients.
- Cover the remaining slaw and place in the fridge to sit while you make your burgers.
- Add all burger ingredients (except for the coconut oil) to the bowl with the 1/2 cup of slaw. Use your hands and mix well. Don’t be afraid to get dirty!
- Divide your meat mixture into four even portions and form into burger patties.
- Add the coconut oil to a large skillet over medium heat.
- After coconut oil is melted, add your burger patties and cook for about five to seven minutes on each side until cooked through. You can also do this on a grill if that strikes your fancy.
- Once the burgers are done, top with mountains of slaw and enjoy!