Turkey Burgers Recipe
Daily Value: 7%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||53µg||13%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
With the help of some vegetarian staples, these turkey burgers are as meaty and fulfilling as the real thing.
- 1 pound extra-lean ground turkey
- 1 egg
- 1 teaspoon flaxmeal
- 2 teaspoons dijon mustard
- 2 teaspoons tomato paste
- 3/4 teaspoon salt
- Ground black pepper, to taste
- 1 teaspoon olive oil
- 2 tablespoons chopped onion
- 2 cloves garlic, chopped
- 2 cups sliced raw mushrooms
- 1 cup cooked lentils
- 1/3 cup water
- canola oil or cooking spray, as needed
In a large bowl mix together first 7 ingredients and set aside.
Heat the olive oil in a small nonstick skillet over medium-high heat. Add the chopped garlic and onions and sauté for a couple of minutes. Next, add the sliced mushrooms and cook for 5 minutes more or until soft.
Place the cooked mushrooms, cooked drained lentils, and water in a food processor and grind until well incorporated.
Add the ground turkey mixture to the lentil/mushroom mixture in the food processor and grind for a couple of minutes until thoroughly mixed and smooth. It should be a stick batter. Refrigerate the turkey mixture until ready to grill.
Heat an outdoor grill or cast-iron grill pan over high heat and spray with canola oil. Spoon out 1/3 cup of the turkey mixture per patty onto the grill pan, without shaping it into a disc. Let the ball of mixture cook for 2 minutes.
After 2 minutes, flip the burgers over and flatten with a large spatula. Each burger will become a nice, circular patty with the center grilled and the outer part still raw. Grill for 2 more minutes on that side.
Flip the patties over once more until they are cooked through. Serve on whole-wheat buns.
Recipe DetailsServings: 8