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Turkey Burgers Recipe
Jul 05, 2012 @ 9:38 AM
Posted by
Daily Value: 7%
Servings: 8
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 134Daily Value: 7%
Servings: 8
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 6g | 10% |
| Saturated | 2g | 8% |
| Trans | 0g | 0% |
| Carbs | 6g | 2% |
| Fiber | 2g | 9% |
| Sugars | 1g | 0% |
| Protein | 14g | 28% |
| Cholesterol | 65mg | 22% |
| Sodium | 282mg | 12% |
| Calcium | 25mg | 3% |
| Magnesium | 25mg | 6% |
| Potassium | 247mg | 7% |
| Iron | 2mg | 9% |
| Zinc | 2mg | 13% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 3mg | 17% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 53µg | 13% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 2% |
| Fatty acids, total monounsaturated | 2g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Elizabeth Anderson
With the help of some vegetarian staples, these turkey burgers are as meaty and fulfilling as the real thing.
INGREDIENTS
- 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
DIRECTIONS
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 Details
Servings: 8Cuisine: American
