These turkey burgers happen to be one of our favourite healthy dinner recipes. In this recipe there’s just enough seasoning to make them so much tastier than just your standard boring turkey burger. Over the summer I always try have a few of these in the freezer for barbecues when I don’t feel like having red meat (I have been known to tote one or two of these along with me to family barbecues to throw on the grill whenever I know that beef burgers are going to be the only main dish)

Turkey mince is a great substitute for beef. By switching from regular beef mince to turkey mince you will save yourself a heap of calories and be consuming more than 1/2 of the fat and by the time you’ve added other ingredients such as onions and spices…you’ll hardly notice the difference!

Making turkey burgers from scratch can seem like a daunting task, but it’s actually a lot easier than you would think. So just follow our guidelines and enjoy a healthy dinner recipe tonight!

Ingredients

1 lb ground turkey

1 egg

3 tablespoons onions, minced

2 tablespoons ketchup

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1⁄4 teaspoon paprika

2 garlic cloves, minced

1⁄4 teaspoon liquid red pepper seasoning (optional)

Black pepper, to taste

6 slimster buns, to serve

Directions

Combine all ingredients in large bowl. To keep your burgers from falling apart, we recommend adding a raw egg and mixing it well into the mixture with your hands. (Don’t be afraid of getting a little messy!)

Use your hands to shape into 6 patties.

Use your thumb to press a slight dimple to the centre of your patty. Burgers bulge up as they cook. This simple trick stops the burger for bulging up too much in the oven, which will help them cook more evenly and stop them from drying out.

Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side.

Serve in slimster buns with desired toppings.

Our favourite toppings: lettuce, tomato, red onion, pickles, ketchup, and fat-free/light mayo.

Blog Post by Claire Jackson