Print This Recipe

Print
Turkey Burgers

Turkey Burgers

For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.

Everyday Food, January/February 2006 http://www.marthastewart.com/341356/turkey-burgers
4.4
Rated
88100(10)10
  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 6 slices whole-wheat sandwich bread
    • 1 pound lean ground turkey (7 percent fat)
    • 1/2 cup reduced-fat sour cream
    • 4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
    • 2 tablespoons Dijon mustard
    • 1 tablespoon chili powder
    • Coarse salt
    • 1 cup mesclun lettuce mix
    • 1 medium tomato, sliced

Directions

  1. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
  2. Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.
  3. To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
  4. Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

Cook's Note

When burgers are wrapped separately, you can defrost as few or as many as you need.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.