Turkey Smash Burgers with Tangy Slaw

Crisp-edged turkey burgers with a cool yogurt slaw. Press once at the beginning; pressing later squeezes out juices.

Why you’ll love this recipe

• Crisp-edged turkey burgers with a cool yogurt slaw.
• Press once at the beginning; pressing later squeezes out juices.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 2 sandwich rolls, split
• 1 1/2 cups cabbage, shredded
• 3 tbsp Greek yogurt
• 1 tsp mustard
• 1 tsp apple cider vinegar
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Mix yogurt, mustard and vinegar

   Mix yogurt, mustard and apple cider vinegar. Toss with cabbage and set aside.

2. 02

   Divide turkey into 4 balls

   Divide turkey into 4 balls. Heat oil in a skillet over medium-high.

3. 03

   Press turkey into thin patties with a spatula

   Press turkey into thin patties with a spatula. Cook 3–4 minutes per side until the centers reach 165°F.

4. 04

   Toast the rolls in the empty pan

   Toast the rolls in the empty pan. Stack each with two patties and the tangy slaw.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Press once at the beginning; pressing later squeezes out juices.

Make it your own

Use sandwich bread in place of rolls, toasting it before filling.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.