BBQ Turkey Burgers

August 22, 2017

Ever since kid number three made his debut, healthy meals are few and far between and grocery shopping has become a joke. When we grocery shop we usually get the same meats, fruits, and veggies but that also means that we’re eating the same thing for the week. We switched it up and made some DEEEELISH turkey burgers that are easy to make and relatively healthy. You can make these burgers ahead of time and cook later, you can throw them on the grill, sear them on a stove top, roll them into meatballs, or prepare and cook all in one sitting.

 

These burgers are bomb.com, but please note… I DID NOT and DO NOT measure out my spices because that’s more dishes than I want to do. I used to be awesome and give you recipes with precisely measured out ingredients but unless I’m baking, I don’t measure anymore! Hah! But this recipe is good, I swear! Lets just hope you understand my “measurements”!   So0OoOo0…without further ado!

 

The recipe makes 4 burgers and about 18-ish meatballs.

 

Prep Time: 20 mins

Cooking Time: about 20 mins

 

You will need:

Large bowl

Wax/Parchment paper

 

1 package of ground turkey (I like 93% lean!)

Cilantro to your liking - chopped

3 Green Onions – chopped

2 Splashes of Apple Cider Vinegar

1 egg

3 garlic cloves – minced

3 spoonfuls of honey (small spoons, not serving spoons)

1 squeeze of mustard (about ½ inch wide in diameter)

1 small squeeze of ketchup (about ¼ in wide in diameter)

3 squeezes of tomato paste (about ½ inch wide in diameter)

3 shakes of paprika

4 cranks of black pepper (if you’re shaking out your black pepper, 4 shakes will do!)

Feta cheese crumbled, to your liking

Pinch of salt

 

Put all the ingredients together in a bowl (enlist the help of your kids to help squeeze ingredients!)

 

Using your hands (because, dishes… but also it’s easier!) mix all the ingredients together really well! The honey does get sticky and the apple cider vinegar stings, so make sure you don’t have any paper cuts or rings on. If you do, a spoon or a silicone spatula will be the easiest to mix with.

 

 

If making burgers on the stove top:

Grab a handful and roll into a ball about the size of a small baseball. Squish it flat and make it into a patty. Place it on parchment or wax paper and refrigerate for about 20 minutes so it firms up.

 

 

In an oiled skillet, over medium-high heat, sear burgers about 6 minutes each side.

 

If making burgers on the grill:

Grab a handful and roll into a ball about the size of a small baseball. Squish it flat so it’s a patty. Place it on parchment or wax paper and freeze for about an hour to two hours so it’s firm.

 

Brush burgers with oil.

 

Cook on grill until slightly charred, about 5 minutes each side.

 

If making meatballs:

Preheat oven to 350 degrees F.

 

Pinch the mixture with your thumb, index, and middle finger. Roll into a 1 inch ball.

 

In a large oiled skillet over high heat, arrange meatballs. I like to arrange the meatballs in concentric circles or like a spiral, because that gives enough room for cooking AND maximum amount of mixture to cook which means… you get to eat faster!

 

Cook about 3-4 mins each side until you get a nice crispy char on the outside. Flip the meatballs using tongs or two forks and cook another 3-4 mins.

 

When done, put pan into the oven and bake for about 5 minutes.

 

 

Enjoy!

 

I’m suuuuper extra and a really big heifer and I top my burger with a fried egg, bacon, spinach, sriracha mayo, and grilled onions on a potato bread bun, Hawaiian bread bun, or a pretzel roll.

 

But I usually put the burger between whatever bread I can find around the house and put some spinach on that bad boy and eat it with chips.

 

Happy eating!

 

Notes:

  1. You CAN substitute the 3 green onions for ¼ of a white onion, yellow onion, or red onion.

  2. Mustard can be yellow, Dijon, stone ground, or whatever you have in your fridge :) 

  3. The way I prepare my burger is NOT healthy. But if you prepare the burger with a side of roasted veggies and no bread… it’s pretty macro friendly.

 

 

 

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