Zesty Turkey Burger


Love burgers but want to eat less red meat..? Turkey burgers are your answer!

Lighter in taste, healthier, but still very satisfying and like all things you make yourself, you can customize them to what you like. YOUR personal taste. These cook up so moist and delicious – you won’t miss the red meat~

Pour a cold one. Enjoy!

With turkey being such a neutral taste, you can amp up the ground poultry with your fave tastes & seasonings. Much like any burger, whether made from meat, poultry or even vegetarian – you’re only limited by your imagination (and your pantry!)

Make ’em Greek… use oregano & thyme in the mix and top with feta cheese, spinach & Kalamata olives, go Italian and top with provolone, arugula & tomatoes or South Western, topping with red onion, salsa and avocado. Go nuts. Make ’em different each time. Make ’em your own. THAT’S the joy of making ’em yourself~

 

Zesty Turkey Burger

It’s very easy to double the recipe and have some extra to add to your freezer stash. There’s comfort knowing there’s something good in the house, for those days when you just don’t have the time or energy to cook. Serve with some of your fave grilled veg or add a side salad for a truly quick and tasty dinner. Makes 4 burgers~

Ingredients:
1 lb ground turkey
1/4 onion, grated
1/2 cup bread/breadcrumbs, soaked for a few minutes, in just enough milk to moisten
1 tsp Worcestershire
1 tsp Dijon mustard
1 egg, lightly beaten
1/4 cup Texas barbecue sauce
2 tbsp fresh minced parsley
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
 
Preparation: 
In a large bowl, gently combine all the ingredients.
Form into four patties and refrigerate at least 30 minutes to firm up.
Since they are too fragile for the bbq/grill, be sure to cook them in a skillet – cast iron or other, for approximately 5 minutes per side in a little oil until nicely browned. (Perhaps you have a skillet appropriate for use on your outdoor bbq/grill??)
 
*If you’re going to freeze some, be sure to wrap them individually and simply defrost them overnight in the fridge before use.
I served this batch with a blend of cheddar & mozzarella cheese, melted on top, and some melted balsamic onions. It was the perfect blend of tastes & textures, especially on the toasted whole grain bun.

 

Just a few minutes per side – for the perfect tender & juicy burger!

Soooo tasty – you won’t miss the red meat~