In the mood for something different? Try out a recipe from the chefs at Hy-Vee. Chef Adam Finnegan recommends the California Avocado BLT burger. The patty is mixed with 75% ground beef and 25% ground bacon, then topped with melted smoked mozzarella cheese, crispy bacon, lettuce, tomato, and ripe avocado slices.
Chef Jeff Russell favors the turkey burger topped with Asian slaw featuring a mix of cabbage, peppers, carrots, green onions, and quite a bit of heat for that added kick.
Chef Jeff’s Recipe for: Asian ColeslawMakes: 10
Dressing Ingredients: Slaw Ingredients:
6 Tbsp Rice Vinegar 5 cups thinly sliced green cabbage
¼ cup vegetable oil 2 cups thinly sliced red cabbage
5 Tbsp creamy peanut butter 2 cups shredded napa cabbage
3 Tbsp Tamari (Gluten Free Soy Sauce) 2 red bell peppers, thinly sliced
3 Tbsp light brown sugar 2 cups carrots, julienned
2 Tbsp ginger paste 1 cup green onions, diced
1 ½ Tbsp garlic paste 1 cup cilantro, course chopped
2 Tbsp red curry paste
Directions:
1. In a blender, blend together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger paste, garlic paste, and red curry paste. Blend together thoroughly to make a thick & creamy dressing. Set aside
*Add more or less curry paste depending on how spicy you want the dressing*
2. Cut & shred all cabbages, peppers, carrots, green onions, & cilantro
3. In a large bowl mix all slaw ingredients together, and mix with dressing mixture.
4. Evenly toss and coat cabbage with mixture, and enjoy!