Friday, August 8, 2008

Turkey Burgers

I've never made a turkey burger before. After seeing several recipes for turkey burgers, I decided this would be a nice light change to making a regular burger and a good light summer meal. I forgot to take a picture before we ate. I hate posting without a picture but the recipe was so good I definitely wanted to post it. These were really flavorful and quick to prepare and cook. I can imagine we will be having these on a regular basis. Turns out they are toddler friendly too! I'm also excited to try some other recipes with different variations of seasonings. Per the recipe instructions, these can also be made ahead and frozen. I served these on spelt bread with broccoli and fruit salad. If you haven't tried spelt bread, I highly recommend it. We are hooked on the Whole Food's brand. We tried another brand and weren't thrilled with it but the Whole Foods one tastes remarkable like sourdough when toasted.

Turkey Burger
Source: Everyday Food

Serves 4

  • 6 slices whole-wheat sandwich bread (I used spelt bread)
  • 1 pound lean ground turkey (7 percent fat)
  • 1/2 cup reduced-fat sour cream
  • 4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chili powder
  • Coarse salt
  • 1 cup mesclun lettuce mix
  • 1 medium tomato, sliced
  1. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
  2. Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.
  3. To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
  4. Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

    Note: When burgers are wrapped separately, you can defrost as few or as many as you need.