While the grill heats, make the slaw. In a mixing bowl combine the napa cabbage, carrot, peppers, and scallions.
Drizzle on the soy sauce, vinegar, olive oil, and sesame oil. Toss well to combine then set aside.
Next, cook your burgers from frozen. Place the burgers on the grill and cook for 7 - 9 minutes.
Flip then spread on some of the teriyaki sauce onto each burger and cook for another 7- 9 minutes, (placing the cheese on for the final 2 minutes of cooking) or until the internal temperature reaches 165°F.
Spread some mayo on each side of the toasted buns, then top with the lettuce, followed by the burgers. Put on some of the slaw, and some extra teriyaki sauce if desired.
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