Thursday, January 10, 2008


I suppose some of you will think that a recipe for turkey burgers is boring. For me, it's not because we don't have them that often, and I look forward to them. The leftovers are great cold, right out of the fridge, as a snack. I purchased two packages of ground turkey (one, 99% fat free breast and one 93% lean) to make chili, giving me 2.6 lbs. I decided to make turkey burgers with part of the meat. Following is the recipe.

Judy's Turkey Burgers
INGREDIENTS: 2 Tbsp. extra-virgin olive oil, or Smart Balance buttery spread + 1/4
cup for frying
1 cup chopped onion
1 Tbsp. finely chopped garlic
1.3 lb. pkg. ground turkey (breast or 93% lean, or mixture)
2/3 cup whole wheat or white fine bread crumbs + extra bread crumbs
for coating patties
salt and pepper to taste
1/4 tsp. cayenne pepper (or chipotle chile pepper)
1 egg white
1/3 cup milk or lite sour cream (approx.)
1/2 cup chopped fresh parsley
3 Tbsp. tomato paste or ketchup

DIRECTIONS: In medium heavy fry pan, saute the onion in the oil till transparent. Add the garlic and cook for another minute or so, till the garlic is soft. Set aside to cool thoroughly. In large bowl, combine all ingredients, including the cooled onion/garlic mixture. Mix thoroughly. Form into 5-6 patties. Sprinkle extra breadcrumbs on wax paper or paper plate and coat each pattie with crumbs. Refrigerate till cooking time.
When ready to cook patties, heat a large heavy fry pan over medium-high heat and add about 1/4 cup extra-virgin olive oil. When oil is hot, add patties and reduce heat to medium. Cook on each side about 4-5 minutes, or till turkey is cooked through and patties are nicely browned. If they are cooking too fast, reduce heat to avoid burning them. When you flip to the second side, you can also cover the pan and reduce heat to low. (Our Thai friend/neighbor made us some delicious collards to go with the turkey burgers -- see photo above; and I cooked some sweet potatoes with onions and garlic as another side.)

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