Turkey Burgers

Turkey Burgers Low Fat Recipe

Turkey Burgers
Serves 3
Makes great leftovers | Freezes well | Can be doubled | Can be halved

Turkey burgers are great for a quick meal – in less than ten minutes you’ve got them on the table! We watch the prices at the grocery store, and when our favorite ground turkey (humanely raised, cage free, etc.) goes on sale we grab a few 1-pound packages to put in the freezer. A fun thing about turkey burgers is that everyone can dress them up to their own liking. You can add a splash of hot sauce, barbeque sauce, A1 sauce, or whatever condiments make your taste buds happy. I like mine with lots of mustard!       ~ Susan

Ingredients:

1 lb ground turkey (or chicken) – breast or dark meat, either one
1 teaspoon granulated garlic
1 tablespoon worstershire sauce
1 teaspoon sea salt -more or less to taste
fresh ground black pepper to taste
lettuce leaves
sliced tomatoes
sliced red onion
pickles
whole grain burger buns or bread (or your favorite gluten-free variety)
condiments as you like

Instructions:

Mix the ground turkey with the granulated garlic, worstershire sauce, salt and pepper, using your hands to mix it all together well.

Form the mixture into three patties, and make them quite flat (they will “puff up” as you cook them).

Heat a well-seasoned cast iron pan or a non-stick skillet on medium heat and add a small drizzle of olive oil. Use a non-scratching spatula to spread the oil evenly over the bottom of the skillet.

Cook burgers for about 3-4 minutes, or until the bottoms are nicely browned. Flip burgers and cook a couple more minutes. I turn off the heat and cover them for a couple of minutes to make sure they’re cooked all the way through without worrying about burning them.

Serving Suggestions:

Let each person dress the burger to their own liking and serve with oven roasted potatoes, sweet potatoes,  butternut squash (or a combination) and/or a big salad.
A leftover turkey burger with all the trimmings makes for a very healthy lunch when served with baby carrots as a crunchy side dish.

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