Turkey burgers always seem like a good idea. You get to enjoy all of the pleasure of having a burger, but at a fraction of the caloric intake of a regular burger. The flaw in this plan? Turkey burgers are usually pretty lackluster, dried out and flavorless (due to less fat in the meat). Not this turkey burger creation, no sir! This is a flavor-packed version that can't even compare with the turkey burgers of yore. Instead, these are light and you could even describe them as being refreshing.
So why are these so great and what makes them so different? The secret is the addition of Greek yogurt and a mass amount of cilantro, mint and basil. When you mix these ingredients into the meat and then hand pack the patties, something wonderful happens. The extra moisture from the yogurt stays locked inside, yielding a highly flavorful meal. Then the freshness from the herbs hit you with a punch of summery flavor, this is a great change-up for when you are craving a burger but want something a little lighter.
To compliment the burger and dress it up a little bit, I created a lemon, cumin and basil sauce with some of the leftover yogurt. This was a refreshing little flavor booster and a great compliment to the meal. I paired the burger with a light summery salad of mache lettuce, blueberries, and watermelon pieces topped off with some salty feta cheese and a light lemon dressing. There was so much flavor going on with each bite, this was an exciting meal for the taste buds and a delicious one to enjoy on a nice summer evening.
Herbed Turkey Burger
* Serves 4
For the Burgers
- 1 lb lean ground turkey
- A large handful of fresh cilantro, basil and mint, all minced together
- A bout 1/4 c of 2% Greek Yogurt
- Salt and pepper
- 4 hamburger buns (I used sourdough rolls)
For the Yogurt sauce
- A couple of basil leaves, thinly sliced
- A couple spoonfuls of 2% Greek yogurt
- A couple pinches of cumin
- About a tbs of fresh lemon juice
- Salt and Pepper to taste
For the Salad
- 1 bag of mache lettuce
- A couple handfuls of fresh blueberries
- Watermelon chunks
- A couple spoonfuls of crumbled feta cheese
- Lemon juice
- A little bit of Olive oil
To start, Make the turkey patties by combining the turkey meat with the yogurt and herbs. You can either cook them on the grill, bake them (easy clean up and I like the nice little crust that forms) or fry them. I baked them for about 10-15 minutes until the juices ran clear. Let them rest for a couple of minutes so that the juices don't run out.
To make the yogurt sauce, combine all ingredients and stir to combine. For the salad, toss all ingredients in a bowl and serve immediately.
What's Hot From The Small Boston Kitchen
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
Everyone has their own definition of comfort food and while tough to formally define what it is because it changes from person to person, ...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
When I first started really exploring Chinatown, Gourmet Dumpling House came up in nearly every discussion and was always strongly recomme...
I'd like to ask you to consider the meatball for a moment. Humble in stature, it doesn't receive nearly as much attention as it de...