- 1/4 cup tomato ketchup
- 1/4 cup low fat mayonnaise
- 1 tablespoon Tabasco sauce
- 1 pound dark turkey meat, ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Worcester sauce
- 1 teaspoon kosher salt and cracked black pepper to taste
- 1 1/2 tablespoons low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 scallion, finely chopped
- 1 tablespoon Italian parsley, finely chopped
- 1/8 teaspoon cayenne pepper
- 1 egg yolk
- 4 tablespoons canola or grapeseed oil
- 4 whole wheat buns
- 2 cups arugula
- 1 medium tomato, sliced
- 1 medium onion sliced thin
- bread & butter pickles
- 1/4 cup water
Turkey Burger Recipe
Make the dressing:
Mix the mayonnaise, ketchup and Tabasco together, set aside in the refrigerator (will keep for a week in an airtight container).
Making the Burgers
Place the first 11 ingredients in a bowl. Use your hands to mix well. The meat will be sticky and not smooth, and will be a little difficult to handle. Shape into 4 burgers about 1" thick and place on a plate. Wash your hands with warm soapy water, rinse well and dry.
Use a heavy bottom or cast iron skillet large enough to hold 4 burgers without crowding them. Heat the skillet on high heat for 2 minutes. Add the oil, swirl and immediately add the burgers. Lower heat to medium and cook undisturbed for 4 minutes. Use a timer. Flip and cook for 4 minutes on the other side. Reduce heat to low, add water (there will be a lot of steam rising up), & immediately place a lid over slightly ajar so that the steam can escape and continue to cook 5 minutes longer. You want the water to evaporate. Serve on a whole wheat toasted bun with 1 tablespoon spicy dressing, arugula, and sliced tomato. Serves 4.
Cook's note: if you crowd the burgers together in the pan or if they are touching each other the burgers will steam and not develop a rich brown crust on the bottom.
Heart Healthy Coleslaw recipe Ingredients
1/2 cabbage sliced thin
2 tablespoons fresh lemon juice 2 tablespoons rice wine vinegar 1 tablespoon apple cider vinegar 1/8 teaspoon cayenne pepper 1 tablespoon poppy seeds 1/2 cup coarsely chopped walnuts In a separate bowl, whisk together lemon juice, vinegars, cayenne, poppy seeds & walnuts Pour the dressing over the cabbage, and mix well. Add the salt and pepper to taste, cover, and chill at least 2 hours before serving.