Turkey burgers are a great lean alternative to the classic American cheeseburger that we all know and love…at least I do. Red meat is high in fat so I like to swap it for ground turkey BREAST. (Some ground turkeys include dark meat and you don’t end up saving many calories at all.) Yesterday, I made a bunch of mini turkey burgers that I heat up for the coming week and enjoy for dinner! They are very easy and incredibly flavorful. Skip the bun and put the burger over greens for a delicious and nutritious lunch or dinner! I dressed the arugula and spinach with a drizzle of truffle oil and balsamic. I like to make tzatziki (greek yogurt sauce) to accompany my turkey burgers. I love tzatziki because it is easy to whip up and you can throw in any kind of herbs or flavorings you desire! I opted for a cucumber mint variation.
Tender Turkey Burgers (adapted from Martha Stewart)
1 pound ground turkey (fat-free)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
3 hefty tablespoons panko breadcrumbs
3 tablespoons Dijon mustard
1 garlic clove, minced
coarse salt and ground pepper
In a medium bowl, gently combine (with a fork, spatula or gently with your hands) the turkey, scallions, mustard, grated Gruyere cheese, breadcrumbs and minced garlic; season generously with salt and pepper. Warning: to keep your burger from being dense and dry, try not to handle the meat too much.
Form the mixture into patties. (I like to make a lot of small burgers) Use your thumb to create a dimple in the middle of the patty to ensure they cook evenly without plumping up. Start cooking the burgers indentation side up.
You can either grill up the burgers 5 to 7 minutes per side or cook them up in a skillet. If you’re going to cook them up in a skillet, then heat up a tablespoon of olive oil in a large skillet over medium heat. Cook the patties until cooked through, 5 to 7 minutes per side.
Tip: Don’t press down on the patties or you will squeeze out and loose the flavorful juices!
1 cup fat free greek yogurt
1/2 small lemon (juice)
5 sprigs Mint chopped
1 clove garlic minced
1/2 cucumber diced
salt and pepper to taste