Burgers are a fun quick easy dinner. We make beef burgers sometimes, but we like to limit the amount of red meat we eat. And often we’re just in the mood for the more subtle flavor of turkey burgers.
Turkey Burger Additions
Because they have a fairly mild taste, turkey burgers respond really well to some tangy flavor additions. Lean ground turkey has so little fat, which is great for your health, that it can tend to dry out on the grill. Ingredients that hold some moisture help to keep the turkey burgers moist.
Turkey Burgers Piccata
One of my daughter’s favorite dishes is chicken piccata. Hubby came up with the idea of using the same flavors: lemon, capers, and white wine in our turkey burgers. We added the artichokes for extra moisture, blended it all up in our mini-blender and mixed the paste into the ground turkey. The resulting turkey burgers piccata were moist and had a nice, light lemony, tangy flavor. Our daughter loved them! We melted some cheese over them during their last few minutes on the grill. Provolone or mozzarella work well, preferably reduced fat. Diaya mozzarella is a great alternative if you’re dairy sensitive. A slice of prosciutto crisped slightly on the grill for a minute was a nice salty topping for the burgers. A little balsamic vinegar drizzled on the bun is a nice touch, too. We made a quick Mediterranean Cannellini Salad and the meal was complete!
- 20 oz lean ground turkey
- 7 oz canned artichokes in water, drained
- Zest of half a lemon
- 3 Tbsp of capers, drained
- 2 Tbsp white wine
- 4 cloves garlic
- 5 slices prosciutto
- Sliced cheese if desired
- Process artichokes, capers and garlic in a mini-blender, mini-chopper or processor to form a paste.
- Mix vegetable paste, lemon zest and white wine with ground turkey using your hands to mix well.
- Form 5 burgers.
- Using your thumb make a little depression in the center of each burger. This helps limit shrinkage on the grill.
- Heat the grill on high.
- Turn it down to medium high and grill the burgers several minutes per side with the cover down until cooked through.
- If you like add some cheese on top of the burgers during the last minute or so of cooking. Sargento reduced fat or ultra thin provolone is a good low fat choice.
- Trim fat from edge of prosciutto slices.
- During the last minute of cooking or after you’ve taken the burgers off lay the prosciutto slices out either on an upper grill rack or turn down the heat to low on one side and lay them out there. They’ll take just a minute to crisp up just a bit.
- Fold each slice over and top each burger with it.
Leave a Reply