These spicy turkey burgers are anything but ordinary. Finely chopped portobello mushrooms are worked into the steaks to add moisture and deep, spicy flavor, while a bold harissa carrot slaw and creamy tahini sauce take every bite to the next level. Served on toasted whole wheat naan, this is a burger worth making on repeat – dinner or weekend cookout, it delivers every time.
Active time: 25 minutes | Total time: 1 hour
Spicy turkey burgers with carrot slaw
Ingredients
- 1 tsp olive oil
- 2 medium portobello mushrooms, dark underside scraped out and discarded, cap finely chopped
- 5 teaspoons warm water, divided
- 1 lb 93% lean ground turkey
- 1 large egg yolk
- 4 teaspoons ground flaxseed
- 1¼ tsp ground cumin
- ½ teaspoon garlic powder, divided
- ½ tsp salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons lemon juice, divided
- 1½ tsp harissa
- 2 large carrots, grated
- 2 tbsp coriander, chopped
- 1½ tbsp tahini
- ½ tsp maple syrup
- Cooking spray
- 4 small wholemeal naan, lightly toasted
- 4 green salad leaves
Directions
Heat the olive oil in a medium nonstick pan over medium heat. Add the mushrooms and sauté, stirring occasionally, until they begin to brown, about 4-5 minutes. Add a few tablespoons of water and simmer, scraping up any browned bits from the bottom of the pan, until the water evaporates, about 30 seconds. Transfer to a mixing bowl and leave to cool completely.
Add ground turkey, egg yolk, flaxseed, cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Mix gently with your hands until just combined. With lightly oiled hands, shape mixture into four 4 1/2-inch (11 cm) patties approx. 3/4 inch thick, and press a small indentation into the center of each. Refrigerate for at least 30 minutes.
Meanwhile prepare the slaw. In a medium bowl, whisk together 1 tablespoon lemon juice and harissa. Add carrots, cilantro, 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss together. Set aside.
For the sauce, whisk tahini, remaining 1 tablespoon lemon juice, maple syrup, and remaining 1/4 teaspoon garlic powder together in a small bowl. Add 1-2 teaspoons of warm water and beat until smooth.
Preheat a grill or nonstick grill pan over medium heat and coat lightly with cooking spray. Cook the burgers for 5-6 minutes on each side or until they reach an internal temperature of 165°F (74°C). Do not press down on the steaks during cooking.
Place each burger on a toasted naan and top with a lettuce leaf, tahini sauce and carrot slaw. Serve immediately.
Serves: 4 | Serving size: 1 flatbread, 1 burger patty, 1/2 cup (50 g) slaw, 1 tablespoon sauce
Nutrition (per serving): Calories: 417; Total fat: 19g; Saturated fat: 5g; Monounsaturated fat: 3g; Polyunsaturated fat: 3g; Cholesterol: 131mg; Sodium: 788mg; Carbohydrate: 32g; Dietary fiber: 5g; Sugar: 6g; Protein: 30g
Nutritional bonus: Potassium: 474mg; Iron: 23%; Vitamin A: 403%; Vitamin C: 10%; Calcium: 11%
Originally published June 2026