Mojo turkey burgers with cabbage slaw
10 ounces ground turkey
3 ounces Savoy cabbage
3 ounces shredded carrots
1 head baby iceberg lettuce
1 Roma tomato
Cuban mojo (lime juice – orange juice – olive oil – yellow onion – dried Mexican oregano – fresh garlic – Aleppo chile flakes – cumin – salt)
Prep the turkey burgers
Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
Coarsely chop the cilantro; set aside half for the slaw.
In a medium bowl, combine the ground turkey and half the cilantro, season with salt and pepper, and mix gently until just combined. Using wet hands, form the mixture into two ¾-inch-thick patties.
Cook the burgers
In a large grill pan or frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
While the burgers cook, prepare the rest of the meal.
Make the cabbage slaw
Cut away any core from the cabbage; thinly slice the cabbage.
Juice the lime.
In a medium bowl, combine the cabbage, carrots, remaining cilantro, 1 tablespoon lime juice, and 1 to 2 teaspoons oil and toss to coat. Season to taste with salt and pepper.
Prep the remaining ingredients
Trim the root end from the iceberg lettuce; separate the leaves.
Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices.
Cut the cucumber in half; set aside half for another use. Peel the cucumber half, if desired, and trim off the end; cut the cucumber crosswise into ¼-inch-thick slices.
Cut the avocado in half; remove the pit and scoop out the flesh.
In a small bowl, using a fork or back of a spoon, mash the avocado with the Cuban mojo until smooth. Season to taste with salt.
Transfer the lettuce leaves to individual plates. Top with the tomato, cucumber, and burgers and spread some avocado-mojo sauce on top. Serve the cabbage slaw on the side.