Turkey Burger with Pesto Coleslaw
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Test Kitchen Approved Recipe

Sprinkle a little sunshine into your menu this month with a lean, juicy turkey burger and creamy herbed slaw seasoned with two bright, beachy blends.

4 servings


  • For Coleslaw:

  • 1/2 cup mayonnaise
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp. Hidden Cove Lemon Garlic Blend
  • 1/2 lime, juiced
  • 1 clove garlic, minced
  • 2 cups pre-shredded coleslaw mix
  • For burger:

  • 1 lb. ground turkey
  • 1/4 cup diced red onion
  • 2 Tbsp. finely chopped cilantro
  • 2 Tbsp. Coastal Cali Fennel Pollen Rub
  • 1 Tbsp. yellow mustard
  • 2 Tbsp. vegetable oil
  • 4 hamburger buns
  • 1 tomato, sliced

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Vegetarian/Vegan: See our recipe for Coastal Cali Bean Burger with Pesto Coleslaw.

Gluten-Free: Use gluten-free burger buns or serve the burgers over a bed of greens.


For coleslaw: Mix mayonnaise, cilantro, basil, Parmesan, Hidden Cove Lemon Garlic Blend, lime juice, and garlic in a food processor and blend until creamy. Toss coleslaw mix with dressing until fully coated.

For burger: In a large bowl, mix turkey, onion, cilantro, Coastal Cali Fennel Pollen Rub, and mustard until just combined. Form into 4, 4-inch patties. Heat oil over medium-high heat in a large nonstick skillet. Cook patties in pan for 5 to 6 min. per side, or until internal temperature reaches 165 degrees.

To assemble: Place patty on bun. Top with tomato and coleslaw.

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