2 cups coleslaw mix
3 tablespoons chopped fresh cilantro
1 tablespoon seasoned rice vinegar
1 teaspoon vegetable oil
1/3 cup chopped green onions
2 jalapeño chile peppers, seeded, finely chopped
1 1/4 pounds lean ground turkey
1/4 cup dry breadcrumbs
1 tablespoon hoisin sauce
1 tablespoon soy sauce
5 (10-inch) tortillas
Hoisin sauce, if desired
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all slaw ingredients in bowl; mix well. Cover; refrigerate until serving time.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onion and chile peppers. Cook 1-2 minutes or until tender. Cool completely.
Combine onion mixture, turkey, breadcrumbs, 1 tablespoon hoisin sauce and soy sauce in bowl; mix gently. Shape into 5 (3-inch) patties.
Place patties onto grill. Brush with melted butter. Grill, turning once, 8-9 minutes or until internal temperature reaches at least 165°F. or until meat is no longer pink in center.
Wrap tortillas in aluminum foil. Place onto grill away from direct heat. Turn tortillas frequently while burgers are grilling.
Place burgers on half of each warm tortilla. Top with slaw; drizzle with hoisin sauce, if desired. Fold tortilla over burger.
Seasoned rice vinegar and hoisin sauce can be found in the Oriental section of most large supermarkets.