Trying to eat healthier at this summer’s barbecues? Give the old standby grilled chicken a rest and indulge your burger cravings (I know you have them!) with this delicious turkey burger. Turkey burgers tend to have a bad reputation for being dry and tasteless, but these are false accusations caused mainly by lack of understanding of what makes a truly good burger. The secret to a good burger, whether beef, turkey, or otherwise, is in the seasonings. This easy recipe combines a number of simple, yet highly flavorful ingredients to produce a burger that ought to make any carnivore’s mouth water. It’s healthier and less expensive than beef burgers, so it’s well worth a try. If you don’t own a grill, don’t worry- this recipe will also work wonderfully in your fry pan or grill pan indoors!
For this recipe, you will need:
1/2 lb. Ground Turkey
1/4 to 1/3 cup crushed cheese crackers (I use Whole Grain Goldfish crackers. Don’t crush them too thoroughly- you want to have a few small chunks to give some extra texture to the burger.)
1/4 cup finely chopped onion (about 1/4 of a small onion)
1 clove minced garlic
2 tsp. olive oil (optional- the oil will help keep the burgers moist. It will add some fat, but olive oil is a healthier fat than animal fats.)
1 tsp. Worcestershire sauce
1/2 tsp. dried parsley
1/4 tsp. chili powder
1/8 tsp. paprika
1/8 tsp. coriander (optional)
Salt and pepper to taste
Directions: In a bowl, combine all the ingredients thoroughly. The traditional way is to mush all the ingredients together using your clean hands, but I find that a wire potato masher works well for this purpose too.
Form the mixture into burger patties. I make two large, thick patties from this recipe, but if you prefer your burgers flat and thin (think sliders) then you can probably get four. When you form the patties, make an indentation in the middle of the patty so that the sides are thicker than the center. This will keep the center from cooking too much slower than the edges of the burger, which is essential to retaining moisture.
Once your patties are ready, plop them onto a nice hot grill. For maximum moisture retention, cover the grill grate with aluminum foil first. For lower fat, leave the aluminum foil off so that fat can drip off the burgers. Because these burgers are made from poultry, it is very important to make sure that they are cooked all the way through. They should reach an internal temperature of 165°F and should not be pink at all. My burgers take around 15 minutes over medium-high heat, but cooking time will vary from grill to grill or depending on how much charcoal you use. A food thermometer is the best way to go.
Once the burgers are done, you can serve them just like a “normal” burger with whatever fixings please you- cheese, lettuce, tomatoes, pickles, onions, and so on. If you like barbecue sauce, it can be a great addition because it is usually low-fat or fat free. If you prefer mayonnaise on your burgers, choose a light or low-fat option.
For a variation, you can turn this recipe into Southwest/”Mexican” burgers. Increase the chili powder to 1/2 tsp. and add 1/2 tsp. of cumin powder. If you like things spicy, you can also add a pinch of cayenne powder. Substitute dried cilantro for the parsley. To add even more south-of-the-border flair, try topping this burger with pepper-jack cheese and guacamole in addition to the usual lettuce and tomato.
No matter how you serve it up, this burger is surprisingly tasty and is a wonderful, healthier alternative to beef burgers.
