Nothing expresses summertime BBQ like an old fashion burger — and you can enjoy a great, healthy version with this yummy turkey burger recipe. Using lean, ground turkey is a great way to lighten up this American classic.
3/4 pound lean, ground, skinless turkey breast and thigh meat, see Note*
1 1/2 teaspoons canola or safflower oil
1 1/2 tablespoons minced shallots
1 tablespoon ground flaxseed
1 tablespoon whole wheat flour
1 tablespoon minced fresh flat-leaf parsley
2 large egg whites
Freshly ground black pepper
4 whole grain buns
8 large romaine or red lettuce leaves
2 ripe tomatoes, cut 1/4-inch-thick slices
1/2 medium red onion, cut into 1/8-inch-thick slices
1/2 medium avocado, sliced in wedges
Ketchup or chunky salsa
To make burgers, in a bowl and using your hands or a large spoon, mix together the turkey, oil, shallots, flaxseed, flour, parsley, egg whites, and pepper. Gently form the mixture into 4 patties. Do not pack the meat tightly. Transfer to a tray, cover, and refrigerate until ready to grill.
Prepare a charcoal or gas grill so that the coals are medium-hot to hot. Spray the grilling rack with vegetable oil spray and return the rack to the grill.
Grill the burgers for 5 minutes on one side, turn and grill for 8 to 10 minutes longer, or until the burgers are cooked through and an instant-read thermometer inserted in the thickest part of the burger registers 170 F. and the juices run clear.
Meanwhile, toast the buns, cut side down, on the edge of the grill just until lightly browned. Spread the bottom half of each bun with mustard.
Divide the lettuce leaves, tomato and onion slices, and avocado wedges among the buns. Top each with a burger and spread ketchup or salsa on the burgers. Serve immediately.
The best way to ensure that you get quality ground turkey is to grind your own or ask the butcher to grind white and dark meat turkey for you. If you buy turkey in the markets, buy ground turkey breast so you know exactly what you are getting. Turkey is leaner than beef, so it needs the oil and egg whites to keep moist and the flour for binding.