In an effort to recover from my hedonistic camping trip, I’ve been cooking light again this week. I’ve always loved turkey burgers, not because they’re healthier than hamburgers, but because I just like the flavor. However, I don’t typically buy the all white meat ground turkey; I usually buy the mixed. The all white meat is fantastic if you are on a lean protein diet, but the meat, when cooked, can become somewhat dry and tasteless. Adding to the difficulty, I wanted to skip the bun and the ketchup. So, I made sure I seasoned the ground turkey really well, and decided to grill my normal burger accoutrements, tomato and onion to add a little more flavor and cut down on the dryness. The seasoned grilled tomato and onion were the perfect trick – I put the burger on top of a crisp piece of red leaf lettuce, topped it with the burger and tomato and onion and I never missed the bun or the ketchup. I did have mustard on the side, but I didn’t end up using much of it. Certainly, you could make these burgers with the mixed turkey meat, and you could always have a bun (and even ketchup), but I wouldn’t forgo the grilled toppings. This is a great weeknight dinner which is very figure friendly!
- 1 Lb. of Ground Turkey Breast
- 1 Lg. Tomato (Heirloom if available)
- 1 Lg. Sweet, Spanish, or Red Onion
- Olive Oil
- 1 TBS. Seasoned Salt
- 1 TBS. Worcesteshire Pepper (or any seasoned pepper)
- 1 TBS. Granulated Garlic (garlic powder)
- 1 tsp. Italian Seasoning (or any combination of herbs you like)
- Non-stick spray (or a little vegetable oil)
- Salt and Pepper
Preheat your grill to medium heat. In the meantime, season the ground turkey with Salt, Pepper, Garlic, and Herbs and mix thoroughly. Form into 3 large patties or 4 smaller patties (because the turkey is lean, it will not shrink up as much on the grill, so I flatten out the patties quite a bit to allow for even cooking). Slice the tomato and onion about 1/3 of an inch thick (too thin and they will become mushy). Brush top sides of tomato and onion lightly with olive oil, and season with salt and pepper. Flip tomato and onion over and repeat with oil and seasoning. When ready to cook the burgers, spray the grill surface lightly with non-stick spray or coat lightly with vegetable oil (you only need to spray the area where the burgers will be). Place burgers on the grill. When the burgers have nice grill marks, flip and to cook on other side. Put the vegetables on the grill and grill until they begin to softened and nice grill marks are achieved. Flip and repeat. It is important to cook the turkey burgers through entirely, so you can use a meat thermometer to check for doneness – center of turkey burger should be 165 degrees. If I’m not so worried about how the burgers look, I will sometimes just cut into them to make sure that there is no sign of pinkness.
Serve the turkey burger atop fresh lettuce and top with grilled tomato and onion.