BARBECUE TURKEY BURGERS WITH CREAMY COLE SLAW HOLDEN

To easily tell when the turkey burgers are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 6

Ingredients

For burgers:

1/4	cup	Worcestershire sauce
1/4	cup	ketchup
2	Tbsp.	soy sauce
2		garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1	tsp.	chili powder
1/4	tsp.	ground cumin
1/4	tsp.	Tabasco
2	lbs.	ground turkey
1		small onion, minced
1/2	cup	fresh bread crumbs

For cole slaw:

1/3	cup	mayonnaise
2	Tbsp.	cider vinegar
1	Tbsp.	sugar
1	tsp.	Dijon mustard
3	cups	finely shredded cabbage
1		large carrot, shredded coarse
1		small red onion, sliced thin
6		6-inch pita loaves, split open to form pockets

Steps for Preparation

Make burgers:

1. In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth.

2. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered.

3. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.

   Make cole slaw:

4. In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard.

5. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered.

6. Prepare grill.

7. Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, checking for doneness with the Cook'd Right^® Sensor.

   a) Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.

   b) Remove sensor tip and check color.

   c) Continue checking with the same sensor until done.

   d) Discard sensor when finished.

   e) Burger is done when tip of sensor is fully orange.

8. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets.