Vegetable Turkey Burger Food

ACTUALLY DELICIOUS TURKEY BURGERS

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

TURKEY AND VEGETABLE BURGERS

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.

EASY TURKEY BURGERS

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

TURKEY VEGETABLE BURGERS

Steps:

• Pulse onion, garlic, celery and bell pepper in food processor until finely minced.
• Saute vegetable combo in olive oil on medium heat for 5-8 minutes.
• Remove from heat, let cool.
• In large bowl, add lightly beaten egg white, bread crumbs, sauteed vegetables and ground turkey, salt and pepper to taste.
• Mix lightly by hand until all ingredients are incorporated.
• Form turkey mixture into four burgers and chill for 15-30 minutes.
• After burgers have chilled, grill for 5-7 minutes per side.
• Serve on toasted onion or whole wheat hamburger buns with mayo, lettuce and tomato.

JUICY TURKEY-VEGGIE BURGERS

Steps:

• In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
• Serve however you wish - like a traditional burger or alone.

VEGETABLE-TURKEY BURGER RECIPE

Steps:

• Heat broiler.
• Combine first 3 ingredients; shape into 2 (1/2-inch-thick) patties.
• Broil, 4 inches from heat, 7 to 9 min. on each side or until done (165�F).
• Mix dressing and mustard until blended; spread onto cut sides of buns. Fill with lettuce, tomatoes, burgers and 2% Milk Singles.