Grillin’ Time

The weather was beautiful earlier this week, and though you can’t count on sunshine every day, the temperature is definitely rising—which means it’s turning into grilling season.

Just over a year ago, I started playing around with turkey burger recipes. Don’t get me wrong, I love a good burger, but turkey is a nice alternative to beef. It is a good source of protein and iron, while being low in fat. Turkey on its own can get too dense and dry out easily, however. I found if I add smashed beans and egg to ground turkey, it lightens it up. You could also incorporate 1/4 cup grated parmesan into the burger if you wanted.

In the photo above, I served the burgers on Essential Bakery buns and garnished them with a slice of Beecher’s Flagship cheese and a little arugula walnut pesto.  I served them with fresh watercress from the garden as well as spinach, avocado and blueberry salad on the side.

Turkey Burgers
Allow about 30 minutes prep time
Makes 10 ¼-pound burgers

1 15-ounce can cannellini beans (no salt added)
1.5 pounds ground turkey (a 50/50 mix of breast- and thigh meat makes for a moist burger)
1 teaspoon granulated garlic
1 teaspoon Cajun spice (or any other spice you prefer—thyme, oregano and paprika would be nice additions too.)
1 teaspoon kosher salt
2 eggs, lightly beaten

Drain and rinse the canned beans. Pour beans into a bowl and, using either a pastry knife or a potato masher, smash them into a chunky purée (as shown at right).

Add the turkey, spices and eggs to the bean purée and blend until combined. Mixture will be loose and sticky.

Line a baking sheet with waxed paper. Portion the turkey mixture into ¼-pound mounds on the lined baking sheet (a 4-ounce scoop works best for this). Then wet your hands and form each mound into a patty, rewetting as necessary to prevent the mixture from sticking to your palms (probably every third patty). Finished patties should be about ¾ inch thick.

Grill over medium-high heat for about 3 minutes on one side and 2 minutes on the other. Be careful not to overcook.

Tina’s Tip: I grilled four patties and froze the remaining six for later use. This makes for a great last-minute dinner sometime in the next couple months.

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3 responses to “Grillin’ Time

  1. Hi T – what kind of cheese is on top and what is the green sauce?
    Thanks and it sure looks yummy! diana 🙂

  2. The weather is definately warming up here in N.Y. and we’re getting the grill ready! This recipe looks delicious. Can’t wait to try it. Topped with Beecher’s flagship cheese and arugula-walnut pesto…yum!! – Sandi

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