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AIP Turkey Burgers with Slaw Recipe

This isn’t just another turkey burger recipe. These AIP turkey burgers feature a lovely slaw made with red cabbage and coconut cream.

Cole Slaw, AIP-Style

For your autoimmune diet, turkey is an excellent choice without modifications. The cole slaw topping, however, needs a little adjusting.

Cole slaw is made of cabbage, vinegar, and creaminess. Typically, that creaminess consists of mayonnaise and/or sour cream.

Unfortunately, dairy is off the table if you’re on the straight and narrow AIP path. Coconut cream, however, is an excellent stand-in.

When I was an AIP rookie, I often confused coconut cream and coconut milk. For this particular recipe, you want cream – it needs to be a little thicker – and the cream will get you there.

If all you have is coconut milk, you may still be able to make it work. There should be some thick, semi-solid coconut milk at the top of your can – this will work for the cream.

Grill Baby, Grill!

It isn’t quite grilling season as I write this, but you could certainly cook your burgers outside on a beautiful day. You could even grill them indoors if you have one of those handy tabletop grillers.

Or, best-case scenario, you have your sous chef take care of the burgers outside while you’re inside working on the slaw.

There’s nothing quite like the smell of burgers on the grill. Hopefully I’ll be smelling some very soon, but for now, I like to think of this meal as a prelude to summer.

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