coleslaw | Delicious on a Dollar

Grilled Turkey Burgers with Coleslaw and Pickles.

We’ve had a couple of days with temperatures in the 70’s….nice warm spring days. From my kitchen window I can see our gas grille, with its cover still over it, on the back deck, just waiting to be fired up. My mouth was watering for a juicy burger, so I decided today was the day for our first cookout of the season.

I frequently use ground turkey to make burgers and I had some on hand so that was I used to make the recipe that follows. In fact the recipe suggests adding creamy coleslaw and pickles to really dress up the burgers. I set to work shredding the cabbage for my Creamy Garlic Coleslaw which you can find the recipe for here, then I mixed up the burger mixture. Instead of a bulky hamburg bun I planned to use Multi-Grain Sandwich Thins, since we are cutting back on carbohydrates (again, sigh), and I added some chopped apple to my burger mixture to help keep them juicy.

As I finished forming the burgers, I looked out the window and noticed that the sun had disappeared, and in its place we now had black clouds rolling in. You have probably guessed what happened next: a thunderstorm with pouring down rain. So much for my cookout!

But you know what I say? “When the skies turn gray, grill anyway”. So out came my grill pan and I was still able to make burgers that were grilled, juicy and yummy. My husband said “you should write about these they are really good. And so I am. We topped ours with sliced tomato, pickle slices, and coleslaw with a thin spread of mayonnaise on the roll. Perfect in spite of the rain.

GRILLED TURKEY BURGERS

SERVINGS 4

1 1/2 pounds lean ground turkey
1/2 cup fresh soft breadcrumbs
1/2 small onion minced, or chopped green onion
1 Tablespoon dried parsley, or 2 Tablespoons chopped fresh parsley
1 teaspoon dried basil
1 tablespoon mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon hot sauce
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup finely diced apple, optional
4 whole wheat hamburger buns, toasted

Assorted toppings: mustard or mayonnaise, tomato slices, sliced sandwich pickles, creamy coleslaw, thinly sliced apple.

1. Combine all the above ingredients, except buns, and form into 4 (1-inch-thick) patties. Do not over mix, and handle lightly or burgers will be mushy. With your finger make a depression in the center of each one.

Make a depression in the center of the burgers to keep them from puffing up.

This keeps them from puffing up, so they retain their shape better. Sprinkle with additional salt and pepper, and grill on a lightly oiled rack over medium-high heat 6 – 7 minutes on each side or until done. Remove from grill, cover loosely and let rest about 5 minutes.

2. Spread toasted buns with mustard or mayonnaise. Top with tomato slices, burger, pickle slices and a spoonful of creamy coleslaw.

These were nicely seasoned and very moist.

SOURCE: Country Living Magazine

Creamy, Garlicy Cole Slaw

In the days before food processors, making coleslaw was a laborious task involving cutting the cabbage with a knife. In my growing up years I was very used to having coleslaw that was cut extremely fine, and mixed with a dressing consisting of mayonnaise, thinned with a little vinegar or pickle juice.

I had an aunt who was my mother’s sister, and she spent a great deal of time at our house. One of her special skills was cutting the cabbage for coleslaw. She removed the hard rib from each leaf, tightly rolled up the leaf (like a cigar), and cross cut it into very fine shreds. She thought nothing of spending an hour or more doing this, and it was her contribution to dinner. I share this story with you so you will know that where coleslaw is concerned I am very ” spoiled”. I like it shredded very thin therefore, I rarely use packaged coleslaw mixes.

My solution to getting cabbage shredded thin is to use a plane grater which is adjustable for thickness, and it does a pretty good job of getting the cabbage as thin as I like it. Which brings me to my recipe for today. I cooked fish this past weekend, and I aways think that coleslaw is a good side dish with fish, so I made some. Besides the usual cabbage, mayonnaise and vinegar, this recipe includes shredded carrots, a few stuffed green olives sliced thin, and some parsley for color. The dressing includes garlic, grainy mustard, and sugar. There is such a good balance of flavors that no single one stands out, but together they make a tangy, cool, crunchy, taste sensation.

Cool, Crunchy and Tangy

CREAMY GARLIC COLESLAW

SERVINGS: about 12 – 1/2 cup servings

INGREDIENTS

4 cups shredded cabbage
1 large carrot shredded
12 – 14 pimiento-stuffed olives, thinly sliced
1/4 cup fresh parsley, minced
1 or 2 small garlic cloves, minced ***
1/8 teaspoon salt
1/2 cup mayonnaise
3 Tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon grainy mustard
***note to myself in my recipe book: ” Be sure to use enough garlic”

DIRECTIONS

1. In a large bowl, combine the shredded cabbage, carrot, olives, and parsley; mix well and set aside.

2. Combine the garlic and salt in a mortar and press with a pestle until mixture becomes a paste. Scrape into a small bowl.

3. To the garlic paste, add the mayonnaise, and mix well. Add the vinegar, sugar, and mustard. Mix well with a whisk.

Shredded vegetables in one bowl, dressing ingredients, in another. Mix together and chill.

4. Pour dressing over the cabbage mixture and toss to coat. Cover and refrigerate as long as possible before serving. The time allows the flavors to meld, and the cabbage to become crisp. It is best served cold.

Creamy, Garlicy Cole Slaw

Another way that I love this coleslaw is on a sandwich with pulled pork. You won’t believe how good it is unless you try it! XOXO

SOURCE: Simply Vegetables, Linda Fraser

Delicious on a Dollar

Devoted to the preparation of healthy & economical foods that taste fabulous!

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When Skies Turn Gray—–

Creamy Garlic Coleslaw

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