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Al Roker's Turkey & Pork Burger with Asian Slaw

Al Roker's Pork and Turkey Burger with Asian Slaw + Matt Abdoo's Pig Beach Burger with Quick Pickles
Al Roker's Pork and Turkey Burger with Asian Slaw + Matt Abdoo's Pig Beach Burger with Quick PicklesNathan Congleton / TODAY

Chef notes

Adding pork to the turkey keeps these burgers moist and adds flavor. The sweet apple and zesty lime in the slaw adds a unique brightness to these juicy burgers.

Technique tip: To make a perfect patty make sure edges are smooth and holding together so patty doesn't fall apart on grill.


Asian slaw
  • 1/3 cup rice vinegar
  • 3 tablespoons peanut oil
  • 2 tablespoons sugar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 tablespoons freshly squeezed lime juice (from 1 lime)
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1/4 large green cabbage
  • 1/4 medium red cabbage
  • 2 carrots, peeled
  • 1 large Granny Smith apple, cored and chopped
  • 6 scallions, white and light green parts chopped
  • 1/2 cup chopped cilantro leaves
  • 1 pound ground turkey
  • 1 pound ground pork
  • 2 scallions, white and green parts chopped
  • 2 cloves garlic, minced
  • 2 teaspoons peeled, minced fresh ginger
  • 2 teaspoons dry sherry
  • tablespoons Asian sesame oil
  • 6 Hawaiian-style burger buns


For the Asian slaw:


In a small bowl, mix together the rice vinegar, peanut oil, sugar, sesame oil, ginger, garlic, lime juice, salt and red pepper flakes. Cover and refrigerate for at least 30 minutes and up to 2 days for the flavors to blend.


Using a sharp knife, core the cabbages. Finely shred with a sharp knife or shred in a food processor using the slicing blade. You should have about 5 cups of green cabbage and 4 cups of red cabbage. Shred the carrots in the food processor or on the largest hole of a box grater.


In a large bowl, mix together the cabbage, carrots, apples and scallions. You can do this several hours ahead of time. Cover the bowl with plastic wrap and refrigerate.


At least 30 minutes before serving, pour the dressing over the coleslaw, add the cilantro, and toss.

For the burgers:


Prepare a charcoal or gas grill for direct grilling over high heat.


In a large bowl, mix the ground turkey and pork and all of the other ingredients. Form into 6 patties, about 5 ounces each.


Grill for 6 minutes, then turn over and grill for another 6-9 minutes, until an instant-read thermometer inserted into the center of each burger reaches at least 165°F. Serve immediately on Hawaiian buns with Asian slaw.