Wash and dry produce.

In a medium bowl, combine turkey*, panko, stock concentrate, 1 TBSP water, and ½ 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 ¾ tsp; 1½ 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 ½ 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.