Meal Solutions

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Ingredients:

• 1 1/2 c. Hy-Vee coleslaw mix
• 1 mango, peeled, seeded and diced
• 1/2 c. thinly sliced red bell pepper
• 2 tbsp Hy-Vee light mayonnaise
• 1/4 c. mango chutney, divided
• 1 Hy-Vee large egg, lightly beaten
• 1/2 c. peeled, chopped apple
• 1/4 c. Hy-Vee panko bread crumbs
• 1/4 c. chopped red onion
• 1 tbsp Jamaican jerk seasoning
• 1 tsp chopped fresh cilantro
• 1/2 tsp Hy-Vee salt
• 1 pound ground turkey
• 1 tbsp Hy-Vee Select olive oil
• 4 Hy-Vee baking Stone ciabatta buns, split

All you do

1. Combine coleslaw mix, diced mango and red bell pepper. Stir together mayonnaise and 2 tablespoons chutney. Stir into coleslaw mixture; cover and chill until serving time.
2. In a large bowl, combine egg, apple, panko, red onion, jerk seasoning, cilantro and salt. Add ground turkey; mix well. Shape into four 3/4-inch-thick patties. Brush patties with olive oil.
3. Preheat grill to medium-high. Place patties on lightly-greased grill rack. Cover and grill 14 to 16 minutes or until internal temperature reaches 165 degrees, turning once halfway through grilling.
4. Grill buns, cut-sides-down, directly over medium heat about 2 minutes or until light brown.
5. Serve each burger on buns topped with 1/4 cup coleslaw mix.
6. Serve remaining coleslaw on the side.