• Wash and dry produce. • In a medium bowl, combine turkey*, panko, stock concentrate, 1 TBSP water, and 1/2 TBSP BBQ Seasoning (you’ll use more later). (For 4 servings, use 2 TBSP water and 1 TBSP BBQ Seasoning.) Season with salt (we used 3/4 tsp; 11/2 tsp for 4) and pepper. • Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.

• Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • In the last 1-2 minutes of cooking, top each patty with a slice of cheddar. Cover pan until cheese melts.

• While patties cook, in a small bowl, combine ketchup, half the mayonnaise, and 1 tsp BBQ Seasoning (2 tsp for 4 servings). (Be sure to measure the BBQ Seasoning—we sent more!) • In a second medium bowl, whisk together half the vinegar, remaining mayonnaise, and 1/2 tsp sugar (all the vinegar and 1 tsp sugar for 4). Add coleslaw mix and season with salt and pepper; toss to combine.

• Halve and toast buns. • Spread cut sides of buns with as much sauce as you like. Fill buns with patties and crispy fried onions. • Divide burgers between plates; serve with coleslaw on the side. Ground Turkey is fully cooked when internal temperature reaches 165°.