Island Turkey and Bacon Burgers

• Cut bacon strips in half crosswise.
• Heat a large non-stick pan over medium.
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 
• Discard bacon fat. Carefully wipe out pan. 
• Reheat the same pan over medium.
• Add 1 tbsp (2 tbsp) oil, then patties. Pan-fry for 4-5 min per side, until patties are browned and cooked through.**
  

• Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Zest, then juice lime.

• In a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1 tsp (2 tsp) lime zest, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• To the bowl with dressing, add cabbage coleslaw mix, cucumber, feta and remaining cilantro. Toss to combine.

• Halve buns, then spread 1 tbsp (2 tbsp) softened butter on the cut side of each half.
• On an unlined baking sheet, arrange buns, cut-side up.
• Broil in the top of the oven for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• Spread remaining mango chutney on buns. Stack patties, bacon and some of the coleslaw on bottom buns. Close with top buns. 
• Divide burgers and remaining coleslaw between plates.

If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat. Carefully wipe out pan. Use the same pan to cook patties.