Start by heating a large skillet over low heat and adding 2 tablespoons of olive oil. Once the oil is shimmering, toss in 2 minced garlic cloves and 1 head of napa cabbage sliced into shreds. Stir continuously for about 1 minute, ensuring the garlic doesn’t burn.
Add ½ teaspoon of chipotle chili powder, 1.5 tablespoons of brown sugar, and 1 teaspoon of sriracha to the cabbage. Mix well and sauté for another minute, allowing the cabbage to soften slightly while absorbing the spices.
Remove the sautéed mixture from heat and place it in a large bowl. Squeeze in the juice of 1 lime and toss everything together. Set this bowl aside in the fridge to cool completely; I love it cold on my burgers!
In another bowl, combine 1 pound of lean ground turkey, 1 teaspoon of salt, 1 teaspoon of pepper, ½ teaspoon of smoked paprika, 2 minced garlic cloves, and 2 sliced green onions. Mix gently until the ingredients are just combined, being careful not to overmix.
Form the turkey mixture into 4 equal-sized patties, ensuring they’re slightly larger than the buns since they’ll shrink while cooking.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the turkey patties and cook them for about 5 minutes on each side, or until they’re nicely browned.
For a grill option, preheat your grill to medium-high and grill the patties for the same duration, flipping once.
While the patties are cooking, prepare the creamy gorgonzola sauce. In a small bowl, mix 1/3 cup of plain Greek yogurt, 4 ounces of crumbled gorgonzola cheese, 1 tablespoon of olive oil, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper. Mash and stir until smooth and creamy.
Once the patties are done, assemble your burgers. Spread a generous layer of the gorgonzola sauce on each patty, then top with a handful of the chili garlic slaw. Serve on 4 toasted whole grain buns.
