Sweet and Spicy Fusion Burgers

From Taste of Home Magazine These burgers combine some of my favorite flavors and textures, and you can do most of the work ahead of time. You’ll find naan, an Indian flatbread, in the international or bread section of your grocery store.—Jamie Brown-Miller, Napa, California

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  cups  shredded cabbage
• 2  teaspoons sesame seeds
• 2  teaspoons lemon juice
• 2  teaspoons Dijon mustard
• 2  teaspoons  sesame oil
• 2  tablespoons sriracha sauce
• 2  tablespoons soy sauce
• 2  tablespoons honey
• 1  tablespoon red wine vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  lb ground turkey
• 4  naan bread, warmed
• 1 (5 1/3ounce) package  fresh goat cheese
• 1⁄2 medium cucumber, thinly sliced
• 1⁄2 cup  julienned  sweet red pepper

Directions

1. Place cabbage in a small bowl. In another small bowl, combine the sesame seeds, lemon juice, mustard and oil; pour over cabbage and toss to coat.
2. In a large bowl, combine the chili sauce, soy sauce, honey, vinegar, salt and pepper. Crumble turkey over mixture and mix well. Shape into four patties.
3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
4. Spread four flatbread halves with cheese. Top with burgers, cucumber, red pepper and cabbage mixture.