Burger 3 of my burger series is a lighter, healthier burger. How many of you love turkey burgers? I love switching it up and using turkey as my meat patty, it is lower in fat and calories, but is high in protein. Whenever I put together a turkey burger I am always drawn to Greek flavours, I don't know why but that is where my mind goes. I think because the turkey meat doesn't have much flavour to it that I like to amp it up and add some flavour.
I have made many turkey burgers but what always drove me nuts was that the mix would fall apart pretty easily. Honestly don't even think of putting it on the grill because it would fall through the slots. I looked around a found a few good suggestions on how to make the burger better and easier to cook. If you want to grill these patties, after mixes the meat up and forming the patties place them on small square sheets of parchment paper and freeze them for one hour before grilling. This will help firm them up before placing on the grill, which will help them maintain their shape.
Turkey meat doesn't have a lot of fat in it, so that means you need to add fat. In the past I have used an egg, breadcrumbs and cheese that I would put into the meat. One of the best things to do it actually add some olive oil and a few seasonings and bam you got yourself a great burger.
Greek Turkey Burger
2 pounds of lean ground turkey meat
2 tablespoons of extra virgin olive oil
2 tablespoons of lemon juice
1 tablespoons of Worcestershire sauce
1 teaspoon of ground pepper
1 teaspoon of sea salt
1/2 cup of creamy Greek Goddess dressing (make sure it has olives and feta cheese in the ingredients)
1/2 cup of softened unripened Goat cheese
3 Ciabatta buns
Heat a frying pan on a medium heat, add a splash of olive oil.
While pan in heating make your patties. In a bowl add the ground turkey, olive oil, lemon juice, Worcestershire sauce, salt and pepper. With clean hands gently mix it all together. Separate the meat into three patties that are 1/2 inch thick, they will be quite large in circumference but will shrink when cooked.
Place a uncooked patty onto the hot frying pan, cook until browned on one side, about 5 minutes, and then flip and cook on the other side for another 5 minutes. Check the internal temperature of the patty, if it reads 165F then they are done.
While the patties are cooking prepare the buns and sauce. Cut the buns in half width wise. In a small food processor or a Magic Bullet, add the goat cheese and Greek Goddess dressing. Blend until creamed and all combined. Spread a good amount onto each cut side of the bun. Place cucumber slices on the bottom part of the bun on top of the sauce, then place the patty, then tomato slices, spinach and the top of the bun.
I decided these pictures needed to be brighter and not as moody looking as the last ones. These are lighter ingredients and brighter so they deserved to have more light then the last two burgers. If you didn't get a chance to see those the first in the burger series was a Bacon Jalapeno Guacamole Burger, and number two was a Wild Boar Mushroom Swiss Burger. So stay with us as I have two more burgers to add to the list!
What is your favourite burger that you have ever had? Mine is coming up next on the burger series... so stay tuned!
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