Let's face it: turkey burgers often get a bad wrap. They seem to dry out quickly and lack that wonderful flavor of a classic, juicy beef burger. But, if you're watching your waistline, you can't deny the fat and calorie saving benefits of swapping out beef for turkey. A standard 3 oz. serving of your typical burger beef (85% lean) has 200 calories, 12 grams of total fat (4.5 saturated). Compare that to a 4 oz. of 99% lean ground turkey breast meat, which has about 120 calories and 1.5 grams of total fat (0.5 saturated).
So, while I do occasionally indulge in a yummy beef burger, if I'm cooking at home, I usually go for turkey. I'm continually experimenting with ways to keep turkey burgers moist and make them tasty enough that my red meat-loving husband won't complain too much. This latest experiment was a real home run - moist, flavorful burgers that both my husband and I enjoyed every bite of.
The carrots are the secret to that moistness. Be sure not to drain off any liquid before adding them to the turkey mixture. I hope you'll give these a try - they might just change how you feel about turkey burgers!
Truly Tasty Turkey Burgers
approx 1 lb. extra lean ground turkey breast (a 20 oz. package, as its often sold, works, too)
1/2 cup shredded carrots
1/2 packet dry beef & onion soup mix
olive oil spray
4 hamburger buns
ketchup, mustard or other desired toppings
In a large bowl, mix ground turkey breast, carrots and soup mix together with your hands until well combined. Form into 4 burger patties. Keep in mind that they'll shrink up a little when you cook them, so try to flatten them out well.
Chill burger patties for at least 4 hours (and up to 24) to allow flavors to meld.
Heat grill to medium-high heat.
Spray both sides of burger patties lightly with olive oil.
Place directly on grill. Cook until burgers reach an internal temperature of 165°F (about 7 minutes on each side).
Let rest 5 minutes. Place on buns & serve with desired toppings.