I really enjoy the taste of lean turkey burgers and I find them to be very handy and versatile. Ground turkey has a tendency to be on the drier side, which is why I try to load it with diced veggies to achieve a moist patty. Without veggies, it could run the risk of being really dry. It is important to note the date of when the turkey was ground and packaged. If at all possible, purchase turkey on the same day it was ground as ground meats tend to be very high in free radicals. The longer it has been ground the more free radicals. For example, if you were to grate an apple, all of the grated apple will become brown very quickly, whereas cutting an apple in half and only the exposed side will become brown when left to sit out. Similar principle for ground meats vs whole breast or steak.
I love being able to make a batch of something and then transform it so I don’t get bored.
I will often make a batch of these and wrap them individually in cling wrap and store them in an air tight container in the freezer. They are great to grab and bake for individual quick meals, or I bake the entire batch and use for my meals for the entire week. Sometimes I will defrost one individual patty, pan fry it, and add tomato sauce to turn into a meat bolognese sauce to have with brown rice pasta! My favourite brand of brown rice pasta is Prairie Harvest San Zenone pasta.
558 grams of lean organic turkey breast
1 free range organic egg
1/4 cup quick-cook organic oats
1/2 orange bell pepper, finely diced
2 spring onions, finely chopped
3 crimini mushrooms, finely chopped
1/4 red onion, finely diced
1/4 tsp sea salt
1-2 tsp Braggs Amino Acids
2 tsp Worcestershire sauce
1 tsp balsamic vinegar
1-2 tsp dijon mustard
pepper, to taste
chili flakes
DIRECTIONS
Preheat oven to 425 degrees F
Place the ground turkey in a large mixing bowl. Combine all ingredients, and mix well until veggies, eggs, and oats are evenly distributed.
Form into 5 patties and place on a baking sheet. I placed foil on the baking sheet, without oil, but it can be placed on foil/parchment paper/silpat mat on the baking tray.
Bake for 15 minutes, then flip the burgers over to cook for another 15 minutes. Once cooked, broil at 450 degrees for 3 minutes each side.
All times are approximate according to the size of patties prepared. If the patties are smaller, the time will likely need to be decreased and adjusted accordingly.
Serves 5.
Macronutrient breakdown:
Carbs: 3g
Protein: 23g
Fat: 10g[/tagline_box]
When kept frozen, these are great for summer bbq’s and grill up really well. They will be healthy and delicious and you will know exactly what you are consuming.
I enjoyed the turkey patty sliced thin in a gluten free Rudi’s wrap. I added mustard, chopped lettuce, diced tomatoes, cucumber and topped with 1/4 slice of avocado. The entire patty can’t fit in the wrap so I just ate those slices separately. Wrap and enjoy!
If you prefer a meat-free option, we love Minimalist Baker’s burgers.
Happy and safe BBQ’ing everyone!
In health, Dr. Neetu
p.s Don’t you love the beauty of chopped veggies. #gardenrainbow
