I tried a new recipe a couple of weeks ago and am finally getting around to posting it. I chose this recipe because while I know lean turkey burgers are supposed to be better for you than hamburger, my family finds them too bland if you don’t add some flavorful extra ingredients.
Here is the recipe as it appeared in the April/May 2011 issue of Healthy Cooking Magazine.
½ cup sun-dried tomatoes (not packed in oil)
¾ cup boiling water
1 egg white, beaten
½ cup dry bread crumbs
1 small onion, finely chopped
¼ cup ketchup
1 teaspoon dried basil
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon Italian seasoning
1 pound lean ground turkey
½ pound extra-lean ground turkey
3 slices reduced-fat provolone cheese, halved
6 whole wheat hamburger buns, split
- Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
- In a large bowl, combine the egg white, bread crumbs, onion, ketchup, basil, parsley, mustard, garlic, oregano and Italian seasoning. Drain and chop tomatoes; add to egg white mixture. Crumble turkey over mixture and mix well. Shape into six burgers.
- Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350 degrees for 16-20 minutes or until a meat thermometer reads 165 and juices run clear. Top with cheese; bake 1-2 minutes longer or until melted. Serve on buns with ketchup and mustard if desired.
The only alteration I made was to use all lean ground turkey instead of part lean and part extra-lean. The family rated it as Good and it’s easy to make. I especially like the sun-dried tomatoes in them. I will make these burgers again.
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.