The meal was a great combination of flavors with the mildly spicy and flavorful Asian style burgers (bump up the chili garlic sauce a bit if you like it a little spicier); the cool slightly sweet coleslaw was a nice contrast; and the Zucchini Parmesan Fritters were a nice neutral addition.
To make the Zucchini Parmesan Fritters, mix 2 cups of extremely well drained grated zucchini (I lightly salted it and wrapped in paper towels to draw excess fluid out and let sit about 20 minutes, then squeezed it dry before adding it to the bowl), 1 large egg, 2 sliced green onions, 1/2 to 2/3 cup finely grated Parmesan cheese (powdery style), and salt and pepper, to taste. Drop by heaping tablespoonfuls in a skillet with olive oil over medium high heat and cook until golden; flip and repeat. I dusted them with a bit of smoked paprika when done. I kept them warm on a baking sheet in a 300 degree oven until all were done. It made 10 to 12 small fritters (keep them small to make easier to flip over).
I snapped a few photos of our meal below and included the easy peasy recipe for the Grilled Chili Garlic Turkey Burgers. Enjoy!
Grilled Chili Garlic Turkey Burgers
2 pounds ground turkey (I used 85% lean)
1 rounded tablespoon chili garlic sauce, or to taste
2 green spring onions, thinly sliced
1 small grated carrot
2 tablespoons organic gluten free Tamari sauce
1 teaspoon sesame oil
1 tablespoons honey (I used sugar free honey substitute), optional
2 tablespoons peanut flour, optional
In a medium bowl, combine ground turkey, chili garlic sauce, onions, carrots, Tamari, sesame oil, honey and peanut flour. Mix just until combined. Form into 6 to 8 patties with hands moistened with water to prevent from sticking.
Grill on a medium-hot grill (about 375 degrees) for approximately 8 to 10 minutes per side, or until done and juices run clear when lightly pressed with a spatula.
*Note: If a spicier burger is desired, increase chili garlic sauce to 2 tablespoons.