Turkey burgers have invariably received negative feedback when eaten at events. People normally complain that they are bland and too dry therefore preferring beef burgers. Even though I enjoy a good juicy beef burger, a change of pace from time to time is appreciated. A tasty and juicy turkey burger may seem nearly impossible for some to achieve but allow me to assure you that it isn’t. The ingredients aren’t just limited to ground turkey, eggs, salt, and pepper. You can jazz up your turkey burgers up with any condiments of your choice such as BBQ sauce, chili sauce, soy sauce, teriyaki sauce, or salad dressings. I used a bit of pesto and sun-dried tomato dip. Since sun-dried tomato dip contains high sodium content, I do not recommend that you add more salt. Not only did I get a moist turkey burger but a flavorful one at that. I served 18 of those turkey burgers over the weekend. My only concern was that my guests wouldn’t leave any left for hubby and me. My prayers were answered and they were considerate enough to leave us with 2 patties :-). Portion control is also an integral part of losing weight. I suppose that a party platter perpetuates overeating. I learned two things from this turkey burger recipe: 1) Turkey burgers need no longer to be a stigma. 2) Triple the batch when having company over, even if it’s a small number of guests. If you are worried about having leftovers, you can stop fretting because there is a probability that there won’t be any.
For this recipe, you will need:
- 2 lbs of ground turkey
- 1/2 cup of cornflake crumbs
- 1 cup of sun-dried tomato dip
- 1 cup of tomato paste
- 1/2 cup of pesto (optional)
- Ground pepper for taste
Combine all ingredients in a bowl and mix well till all ingredients are incorporated. Cover and refrigerate for an hour. Preheat grill to high. Form mixture into 8-10 patties. Brush each burger with oil. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Toast buns on the grill, if desired.
Yields 8-10 patties