Potsticker Burgers

Last week, I was on a real Asian kick. Not only did I make an incredible paleo Pad Thai, I also tried this recipe for potsticker burgers. I'm pretty much ready to learn Mandarin and head on over to China. Assuming, of course, that potstickers are Chinese...they are, right? Guys, this is a blog about food/grooming/superficiality. I'm not great with geography. Or Anthropology. Or smart stuff in general.

What I am great with is eating, and Dim Sum is pretty close to the top of the list of my favorite things to eat. What's NOT to love about piping hot food pushed around on carts directly to your table for your hand-picked selection? And when the food on those carts is little doughy pillows filled with flavorful, um, fillings of meat and vegetables, I can only imagine it's the same feeling Amanda Bynes gets when she catches a whiff Sizzurp or whatever hallucinogenic she's high on all the time now. In other words, it's intoxicating. But it's not Paleo.

But unlike Amanda's HPV results, there's good news: potsticker goodness can still be yours, if you omit the doughy dumpling shell and make the filling into a burger patty. 

Served alongside my new take on cole slaw (basically, the Asian version of this), and you'll be back to thank me later.

Paleo Potsticker Burgers

Makes about 8-10 burgers

• 2 lbs. ground turkey meat (I used dark meat)
• 2 cloves garlic, minced
• 2 Tbsp. ginger, minced
• 4 Tbsp. coconut aminos
• 1 tsp. toasted sesame oil
• 3 green onions, sliced
• 1.5 cups cole slaw mix
• 1 egg
• coconut oil for cooking

Asian Slaw

• 2 cups cole slaw mix
• 2 cloves garlic, minced
• 1 Tbsp. ginger, minced
• 2 Tbsp. olive oil
• 2 Tbsp. coconut aminos
• 3 Tbsp. apple cider vinegar
• 1 tsp. fish sauce
• 1 tsp. toasted sesame oil
• 1 Tbsp. honey (optional)
• 2-3 green onions, sliced
• 1/4 cup raisins or dried cherries
• 2 Tbsp. sunflower seeds

1. To make slaw, whisk garlic, ginger, olive oil, coconut aminos, vinegar, fish sauce, sesame oil, and honey in a large bowl.

2. Add cole slaw mix, green onions, raisins, and sunflower seeds and toss until the dressing covers the cole slaw. Refrigerate for at least an hour before serving.

3. To make burgers, in a large bowl, whisk together egg, garlic, ginger, coconut aminos, oil, and green onions. Add cole slaw mix and turkey and combine with your hands until everything is well incorporated.

4. take about 1/3 cup of the mixture and shape into a patty.

5. Heat a pan over medium heat with coconut oil. Add burgers and cook until completely cooked through (about 3-5 minutes on each side depending on the size of your burger). 

6. Serve hot with cold cole slaw.