Turkey burger with fig mustard

Ingredients for 4 servings:

• 4 rye rolls (whole grain rye rolls)
• 400 g minced turkey
• 2 onions
• 1 egg(s)
• 1 tbsp breadcrumbs
• salt and pepper
• Rapeseed oil
• 4 large goat cheese slices (approx. 30 g each)
• 2 sprigs rosemary
• 3 tbsp brown sugar
• 4 slices of bacon
• 6 tsp fig mustard
• 1 white cabbage
• 2 large carrots
• 1 onion(s)
• 150 g sour cream
• 6 tbsp mayonnaise
• 3 tbsp white wine vinegar

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Quarter the white cabbage and cut into thin strips. Coarsely grate the carrots. Dice one onion. Mix everything together and knead thoroughly. Mix the sour cream, mayo, vinegar, 2 teaspoons of salt, 1 teaspoon of pepper, and 1 tablespoon of sugar with the coleslaw, cover, and chill for at least four hours. Dice the second onion, mix with the ground turkey, egg, and breadcrumbs, season with salt and pepper, and form four burger patties. Brown the patties on both sides in rapeseed oil and place on a baking sheet. Chop the rosemary. Season the tops of the goat cheese patties with pepper and rosemary, sprinkle with sugar, and place on the burger patties. Bake in the oven at 220°C (top heat) until the sugar on the cheese caramelizes, and the patties cook through. Halve the bacon, fry without fat, and drain on kitchen paper. Cut open the bun, spread the bottom half with fig mustard, place bacon, burger patty and caramelized goat cheese on top, cover with the top half of the bun and serve the turkey burgers with coleslaw.