Healthy Summer Turkey Burger Recipe

Yield: Serves 8

Active Time: 45 minutes

Total Time: 2 hours 30 minutes

For Turkey Burgers

• 2 pounds ground turkey

• 7/8 cup chopped fresh parsley

• 1/2 cup chopped green onions

• 1 egg

• 2½ tablespoons bread crumbs

• 1 teaspoon freshly ground black pepper

• 2 teaspoons kosher salt

• 2½ tablespoons Worcestershire sauce

• 2½ tablespoons balsamic vinegar

Instructions

1. Mix all ingredients in a large bowl.

2. Divide the meat mixture into & patties that are smooth and flat.

3. Place on a parchment-lined baking sheet.

4. In a large skillet coated with cooking spray over medium heat, add 4 of the patties about 1-inch thick, smooth, and flat.

5. Cook for 5 minutes until crispy and browned, then flip to the other side for about 5 minutes more. Check to make sure the temperature in the middle is 165°F and the center is no longer pink.

6. Set aside and keep warm.

7. Repeat with the remaining 4 patties.

For Homemade Burger Buns

• 1 tablespoon dry active yeast

• 1 tablespoon honey

• 2 cups water (105°F)

• 2 cups high-gluten flour

• 2 cups whole wheat pastry flour

• 1 cup unbleached white flour

• 1½ tablespoons kosher salt

• 2 tablespoons extra-virgin olive oil

• Cornmeal, for dusting

Instructions

1. In a large bowl, combine the flours and salt and mix well. Set aside. In a large electric mixer using the dough-hook attachment, add the yeast mixture. Start turning the yeast mixture on low while adding the flour mixture one cup at a time and alternating with the olive oil. The mixture should form into a ball. If it looks too dry, add a couple drops of water and keep mixing until it forms into a tight ball. If the mixture is too sticky, add a couple pinches of high-gluten flour until the mixture forms into a ball.

2. Let the dough mix at low speed for 8 minutes. Remove the dough and knead for 1 minute on a floured flat surface to release any gases.

3. Form into a ball and place in a large mixing bowl coated with non-stick cooking spray. Coat the dough lightly with the spray and cover the bowl with plastic wrap.

4. Let rise at room temperature near a warm heat source (about 80-84°F) for 1½-2 hours. It should double in size.

5. Remove the dough from the bowl and cut into 8 to 10 evenly portioned dough balls about the size of a baseball.

6. Place on a baking sheet lined with parchment paper and sprinkle with cornmeal. Press firmly on each dough ball with the palm of your hand, flattening them out to burger bun size.

7. Spray the tops with non-stick spray, cover with plastic wrap and allow to rise for 1-2 hours until doubled in size. Preheat the oven to 400°F.

8. When the buns are ready, bake them on the middle rack for 15 minutes then lower the temperature to 325°F until the bottoms are golden brown, about 5-10 minutes more.

9. Remove and cool on a rack for about an hour.

TIP: If you don't want to bake the buns immediately after you have formed them, they can be covered with a damp towel and then plastic wrap and chilled in the refrigerator overnight. Combine the yeast, honey, and warm water in a small bowl. Stir and let stand for 15 minutes at room temperature. It should become foamy.

For Herb Mayonnaise

• 2 cups chopped fresh Italian parsley

• 1 cup fresh basil leaves

• ½ cup fresh tarragon leaves

• 2 tablespoons fresh thyme leaves

• 2 jars Spectrum® light canola mayonnaise

• 2 tablespoons fresh lemon juice

• 2 teaspoons sea salt

• ½ teaspoon freshly ground black pepper

Instructions

1. Puree all the herbs in a food processor until smooth.

2. Scrape down and add the mayonnaise, lemon juice, salt, and pepper.

3. Puree for another minute.

4. Cover and chill in the refrigerator for at least 1 hour.

TIP: Our Herb Mayonnaise can be paired with just about any protein and also makes a nice dip to use with fresh vegetables. This recipe can also be halved if you don't want any extra. However, if you keep it in a tightly covered container, it will store in your refrigerator for a week.

For the Sautéed Red Onions

• 2 teaspoons grapeseed oil

• 2 cups sliced red onions

Instructions

In a medium sauté pan over medium-high heat, warm the oil. Add the red onions and slowly sauté for about 10 minutes, or until they turn a deep brown color. Remove from the stove, cover, and keep warm.

For Almond Coleslaw

• 2 cups thinly sliced red cabbage

• 4 cups thinly sliced green cabbage

• 2 cups peeled, grated carrots

• 2 cups chopped almonds, toasted

• 1 cup Citrus Vinaigrette

Instructions

In a large bowl, add all the ingredients and mix to combine. Cover and set aside in the refrigerator.

For Sweet Potatoes

• 2 large sweet potatoes, peeled and cut into 1x4-inch wedges

• 2 tablespoons grapeseed oil

• Kosher salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F. In a large bowl, toss the sweet potato wedges with the oil.

2. Lay on a baking sheet and roast for about 20-25 minutes, turning every 5 minutes until lightly browned.

3. Remove from the oven and toss with salt and pepper to taste.

4. Keep warm.

SERVE: Assemble the burgers and serve with Almond Coleslaw and a handful of Sweet Potato Fries. Enjoy!

Nutrition Per Serving

Cal 537 Fat 26g Protein 31g Carbs 47g Sugar 9g Fiber 7g Sod 553mg