Turkey Burgers with Spicy Apricot Glaze

Did you know today is Flag Day? I only knew because Facebook told me, and that is where I get 90 percent my news these days. I don’t know if that’s sad or just a sign of the times. And not knowing too much about Flag Day, I turned to another credible news source, Wikipedia, which told me that Flag Day is celebrated on June 14. It commemorates the adoption of the flag of the United States, which happened on that day in 1777. Oh, really?



Maybe it’s just me, but it seems that the majority of the patriotic holidays (with the exception of Thanksgiving) occur during the summer, giving us opportunities for long weekends, backyard gatherings, and foods cooked over an open flame. And fireworks. I love fireworks!

Where am I going with all of this? Just a little bit of background on the inspiration for this recipe—that’s all. Additionally, this Sunday is Father’s Day and my dad loves to grill. While I can’t be with my dad this year (my parents are in the Philippines serving in the Peace Corp) I will be with JB, and he’s a dad and he loves burgers. And I love burgers. They are my favorite post-race meal.


So many signs that led to, “I must make this burger!” There’s even more but I’ll stop there and get to work telling you about this awesome bit of Americana that is the burger.

Just like the title suggests, these take a little more time than most have on a weeknight, so keep them in your weekend repertoire.

Apricot Glazed Turkey Burgers with Crunchy Slaw

Makes four  burgers


One, 12 oz. bag of pre-made broccoli slaw (you will use half)
1/2 c. green onions, sliced length-wise, cut into 2″ pieces (green part only)
2 T. cider vinegar
2 T. olive oil (or neutral flavored oil of your choice)
1-2 T. plain greek yogurt
1 t. fresh minced ginger
2 t. honey
1/4 c. apricot preserves (preferably low-sugar, organic)
2 t. Dijon mustard
1/2 t. ground chili powder
1/4 t. ground cayenne pepper (more if you really like a kick)

1 1/2lbs. ground turkey

1 t. onion powder
1 t. garlic powder
1/2 t. salt
1/4 t. freshly ground pepper
4 burger buns (I used fresh Challah rolls from my farmers market)
Butter or oil for the buns



For the slaw:

In a blender, combine the cider vinegar, oil, greek yogurt, ginger, honey and blend until combined. Add salt and pepper to taste and blend again. In a medium bowl, toss 6 oz of broccoli slaw mix and green onions with the dressing. (Tip: You may not want to use ALL of the dressing if you prefer a lighter flavor.) Place the dressed slaw in the refrigerator for at least two hours.

For the glaze:

In a small bowl, mix the apricot preserves, Dijon mustard, chili and cayenne powders with a spoon. Set aside.

For the burgers:

Preheat the grill to medium-high heat.

In a large bowl, mix the ground turkey, onion and garlic powders, salt and pepper with your hands until well combined. Form into four equal-sized burgers. Brush one side of the burgers with the glaze. Place each burger, glaze side down, on the grill. While the glazed side is cooking, glaze the other side of the burgers. Flip the burgers after 3-4 minutes, or until the edges start to look done. Use a meat thermometer to check for doneness (about 155-160 degrees fahrenhiet). When burgers are done, transfer to a plate.


I like to grill my burger buns. Butter or oil the insides and set on the grill for 30 seconds. Grill until desired crispness is achieved.

It can be argued whether it is better to place the slaw on the bottom of the bun and then top with the burger so the slaw stays in place, or place the burger on the bun and follow with slaw on top. It’s your choice. Either way, it’s a burger with slaw between two bun halves.


*This post features pickles by McClure’s (Spicy) and beer by Boulevard Brewing Company (Tank 7 Farmhouse Ale). Neither company sponsored this post. I support these products on my own because they are amazing!