WITH A CRUNCHY SLAW!
Gotta say…that looks like some serious deliciousness. I now have my dinner plan for tomorrow night! Thank you.
~ Jackie
In a large bowl, mix together the ground pork, ground turkey, soy sauce, vinegar, garlic, onion, break crumbs and pepper until well combined. Divide the meat into portions. Form into patties slightly larger than your buns. Refrigerate.
In a medium, non-reactive bowl, add the red cabbage, jicama, red onion and carrots and toss to combine. Cover and refrigerate while you grill the burgers. Prepare a medium-hot fire in a charcoal grill with a cover.
Cook the burgers directly over the heat, with the lid closed, flipping once. Top with a slice of cheese. Serve on a toasted bun topped with the red cabbage and jicama slaw and pickled jalapenos.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...