Peanut Teriyaki Burgers

Peanut Teriyaki Burgers
Staff Writer

Jennifer Iserloh

This recipe was created on behalf of the National Peanut Board by resident health expert Jennifer Iserloh.  As a trained chef and nutritionist, Iserloh wanted to feed America’s obsession for burgers by creating one that incorporated the superfood peanuts.  "Burgers are an all-American obsession," she says. "Cooking with superfoods means you can have the best of both worlds: your burger fix and top nutrition."

Click here to see 50 Best Burger Recipes

Ingredients

  • 2  Cups  baby spinach
  • clove garlic, quartered
  • 1/2  Cup  reduced-fat mayonnaise
  • Zest of 1 lemon
  • 1  Tablespoon  lemon juice
  • 1/2  Cup  unsalted, roasted peanuts
  • One  8-ounce container mushrooms, such as button or cremini
  • 1/2  Pound  turkey breast meat
  • 2  Tablespoons  teriyaki sauce
  • Cooking spray
  • ripe avocado, thinly sliced
  • large romaine lettuce leaves
  • small 5-inch whole wheat peanuts

Directions

Place the baby spinach and the garlic in a food processor. Process until the spinach is finely chopped. Add the mayo, lemon zest, lemon juice, and blend again to smooth. Transfer to a container and clean the food processor bowl.

Preheat the oven to 400 degrees. Place the peanuts in a food processor and pulse until they are finely chopped. Add the mushrooms and pulse again 10 to 15 times until finely chopped. Add the turkey meat and the teriyaki sauce, and pulse until just combined; the mixture should be sticky and moist. Set out a plate or a sheet of waxed paper. Form the meat mixture into four equal patties and place on the plate or waxed paper.

Heat a large skillet over medium-high heat. Pull the skillet off the heat and coat with cooking spray. Add the burgers and place back on the heat. Cook without moving for 4 minutes until a golden crust forms. Spray the tops of the burgers with a thin layer of the cooking spray and flip. Cook 4 minutes more, then slide the skillet with the burgers into the oven and bake 20 to 25 minutes until the burgers are cooked through and no longer moist in the center. Set aside.

Layer one romaine lettuce leaf or ½ cup of the baby spinach leaves into each pita along with a few slices of the avocado. Spoon in 2 tablespoons of the mayonnaise. Slide the burger in and serve immediately.

 

Nutritional Facts

Total Fat
21g
30%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
149mg
50%
Carbohydrate, by difference
80g
62%
Protein
37g
80%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
123mg
12%
Choline, total
55mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
276µg
69%
Iron, Fe
5mg
28%
Magnesium, Mg
158mg
49%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
456mg
65%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
394mg
26%
Thiamin
1mg
91%
Water
77g
3%
Zinc, Zn
4mg
50%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.