Bbq Turkey and Greek Yogurt 'Slaw Burgers

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  Ground Turkey, 99% Lean(454g)
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  Garlic(120g)
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  Yellow Onion
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  Egg, Whole, Large
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  BBQ Sauce(30g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Bread Crumbs, Panko, Dry(120g)
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  Parsley, Fresh(30g)
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  Paprika, Ground(5g)
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  Red pepper flakes(3g)
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  1 pinch salt and pepper
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  Fat-Free Cheddar Cheese(95g)
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  Bread, Sourdough, Sliced
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  BBQ Sauce
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  extra parsley to garnish
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  Greek Yogurt (2%)(45g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mayonnaise, Light(15g)
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  Coleslaw Mix, Shredded(240g)
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  1 pinch salt to season

Instructions

1. 1Mince the fresh garlic and onion finely. In a large bowl, combine the ground turkey, minced garlic, minced onion, the eggs, BBQ sauce, Worcestershire sauce, panko bread crumbs, fresh parsley, paprika, and red pepper flakes. Mix with your hands until all ingredients are evenly distributed throughout the turkey, then divide into 5 equal patties and press firmly to compact.
2. 2Heat 1 tablespoon of oil in a nonstick skillet or griddle over medium-high heat for 1–2 minutes until shimmering. Place the turkey patties on the hot surface and cook for 4–5 minutes until the bottom is golden brown and seared, then flip carefully.
3. 3Cook the patties on the second side for 3–4 minutes over medium-high heat until no longer pink in the center and internal temperature reaches 165°F, pressing gently with a spatula if needed. Reduce heat to medium if patties are browning too quickly.
4. 4Place one slice of fat-free cheddar on top of each patty while still in the pan, then cover loosely with a lid for 1–2 minutes until the cheese melts completely. Remove patties from heat.
5. 5While patties cook, slice the sourdough bread in half and arrange on a separate skillet or under the broiler over medium-high heat for 1–2 minutes per side until lightly toasted (optional).
6. 6In a medium bowl, whisk together the Greek yogurt and light mayonnaise until smooth. Add the coleslaw mix and fold gently until evenly coated. Season with salt and pepper to taste.
7. 7Divide the cooked patties evenly into 5 airtight containers while hot. Portion the yogurt-based slaw into separate small containers, and divide the BBQ sauce into small containers as well.
8. 8To serve, place each patty on a toasted sourdough bun, top generously with the yogurt slaw, drizzle with additional BBQ sauce, and garnish with fresh parsley if desired.