For turkey burger
12 oz fat-free Ground Turkey
½ cup Scallionsrinsed and sliced
¼ teaspoon Pepper
2 small Eggs
1 Tablebspoon Olive Oil
2 Tablebspoons light Mayonnaise
1 Tablebspoon Dijon Mustard
4 oz Spinachrinsed and dried
4 oz big Mushroomsrinsed, grilled or broiled, and sliced
4 whole-wheat Hamburger Buns
Prepare the mushrooms
Preheat oven broiler on high temperature (with the rack 3 inches from heat source) or grill on medium-high heat. Then, grill the mushrooms
Prepare the burger meat
To prepare burgers, combine ground turkey, scallions, pepper, and egg, and mix well. Form into ½- to ¾-inch thick patties, and coat each lightly with olive oil.
Cook the turkey
Broil or grill burgers for about 7–9 minutes on each side (to a minimum internal temperature of 160 °F).
Assemble the burgers
Combine mayonnaise and mustard to make a spread. Assemble ¾ tablespoon spread, 1-ounce spinach (or arugula), several slices of grilled mushrooms, and one turkey meat on each bun. Enjoy!
Turkey Club Burger is a healthier version of the classic club burger. In this recipe the focus on healthy flavor and adding juiciness and flavor with every bite. Lighten up your traditional hamburger with lean ground turkey—less saturated fat, without less flavor.
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I love swapping beef for ground turkey to make my favorite recipes, lighter burgers or sandwiches, but still great on flavor! These healthy turkey burgers are one of our favorite dinners to make in the summertime. The ground turkey is lean and flavorful, and will not change much the classic taste of the club hamburger.
Non-Beef burgers are too often the bland, virtuous cousins of burly beef hamburgers. But a turkey version — especially if it’s made from ground dark-meat turkey and seasoned properly — can be just as robust as a standard hamburger. In the end, it is all about the taste, and if health benefits come along with this recipe version, then it is a win-win situation right?
Eating meat like turkey which is high in protein, helps to increase the feeling of satiety, meaning they make a person feel fuller for longer. The turkey breast has less fat and calories than most other cuts of meat. However, do not assume just because a product is made from turkey, is better for you.
For example, a burger made from ground turkey can contain just as much saturated fat as a beef burger, depending on how much dark meat is included in the ground turkey. Be sure to check the package for fat content or leanness, and compare products.
Limit or avoid processed turkey in the form of deli meats, hot dogs, and turkey bacon, all of which are high in sodium. Even frozen, pre-packed turkey burgers can be full of added salt and preservatives.
Add milk to the turkey burger mixture. This not only helps keep the meat moist but also tender! Or use a little mayo because it keeps them nice and juicy. Or, here’s another tip, fill each burger with butter. This is a little extra insurance to keep things extra moist and juicy inside, even if you overcook. As long as you don’t cut into the burger to check whether it’s done or not, the butter should stay intact and keep everything perfect!
The other thing you can do to keep your burger juice is to not overcook it! Turkey burgers are notoriously dry, and a big part of this has to do with overcooking. Use a meat thermometer to check your burgers. Once they hit 165 degrees internally, pull them off the heat, do not let them cook any longer or they will start to dry out. Serve them hot so all those delicious juices stay in tact. You want hot and juicy, not warm and dry after all!
Like any other burger recipe, there are side dish staples to serve with it. I’ve picked out a few recipes that you can make alongside this juicy and tasty “fast-food”.
- Pommes Frites – Homemade french fries, YUM! The perfect side to any burger.
- Simple macaroni salad – This is a super simple recipe that can be found at any BBQ event.
- My special wedges fries for steak are also a great side for this club burger.
- Use a little mayo. It keeps them nice and juicy.
- Use an instant-read thermometer to take the internal temperature. Not only for food safety but if you cook past 165 degrees, burger meat will start to dry out.
- Serve immediately. It is always best to have your toppings ready to go when the burgers are about to finish up. I like to prep the toppings as the burgers are cooking, and to make the best use of time.
- Eat them with french fries or wedges
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