In a bowl combine turkey, shredded carrots, one tablespoon cilantro, green onion, salt, garlic powder and ground ginger. Mix together with your hands or a wooden spoon to thoroughly combine.
Divide into four pieces and form the portions into patties (about the size of the palm). Turn your grill or pan medium-high heat and after the pan is hot, add oil. Place patties on the pan and cook for about 4 minutes each side, until they reach an internal temperature of 165ºF. Remove and set aside.
In a small bowl combine all of the almond butter sauce ingredients and set aside.
In another medium-sized bowl combine 2 tbsp almond butter, three tablespoons rice vinegar, two tablespoons coconut aminos, 1 tbsp water, 1/2 teaspoon garlic powder, 1 teaspoon sesame oil plus 1/4 tsp ginger. Whisk to completely combine then add in coleslaw mixture and toss to coat.
To create a hamburger, peel off pieces of cabbage and top with a hamburger patty, a few almond butter sauce and coleslaw!