Ingredients

  • 2 tablespoons apple cider vinegar
  • bread and butter pickles
  • 1/3 cup brown sugar
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 2 garlic cloves, minced
  • 3 green chiles
  • 1 tablespoon honey
  • 1 pound lean ground beef
  • 1 pound ground turkey (I use 94% lean)
  • 1 head napa cabbage, sliced
  • 3 to 4 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 cup plain greek yogurt
  • 1 red bell pepper
  • 1 cup shredded red cabbage
  • 1/4 teaspoon salt
  • salt and pepper for seasoning
  • 1 tablespoon smoked paprika
  • buttered buns for serving
  • 1 sweet onion, diced
  • 2 tablespoons tomato paste
  • 2 1/4 cups tomato puree
  • 1 1/2 tablespoons Worcestershire sauce
  • tangy yogurt slaw

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • To roast the green chiles and red pepper, preheat the oven to 400 degrees F. Rub the peppers with a bit of olive oil and place them on a baking sheet. Roast until the outside skins begin to blister and char, about 30 minutes.
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  • Length: 30 minutes

Step 2

  • Remove the peppers and place them in a resealable plastic bag for 20 minutes to steam. (To shorten this process, you can grill or roast the peppers over your gas stovetop until charred, then steam in the resealable bag.)Once the peppers have "steamed" in the bag, remove the blistered skin. Slice off the tops and remove the seeds (unless you want tons of heat), then dice the peppers.
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  • Length: 20 minutes

Step 3

  • Heat a large skillet over medium-low heat and add the olive oil. Stir in the onion, roasted peppers and garlic. Cook until the onions soften, about 5 to 6 minutes. Increase the heat to medium and add in the turkey and beef with the salt and pepper, using a wooden spoon to break it apart and combine it. Cook until browned. Stir in the tomato paste, paprika and brown sugar. Stir in the tomato puree, Worcestershire and apple cider vinegar. Cover and cook for 15 to 20 minutes, stirring often. Taste and adjust to your preferences - more salt or pepper, more sugar if it's too tangy, more vinegar if it's too sweet. To serve. spoon the mixture between buns that are layered with the slaw and bread and butter pickles.tangy yogurt slaw
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  • Length: 20 minutes

Step 4

  • In a large bowl, toss together the cabbages, carrots and cilantro. In a small bowl, whisk together the yogurt, honey, vinegar, salt and pepper. Stream in the olive oil while whisking until the mixture comes together.
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Step 5

  • Pour the dressing over the slaw, tossing well to coat.