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 Teaspoons 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.