Turkey and stuffing go well together on your plate, so why not in a burger? Kids tend to love the combo, even in the middle of summer. Turkey goes well with mild cheeses such as provolone or havarti, and is delicious topped with cranberry sauce, cranberry aïoli (flavoured mayo) or even just ketchup.
1 lb ground turkey
1 slice bread, torn into pieces, or 1 cup fresh breadcrumbs
1 large egg
1 garlic clove, crushed
1 tsp ground sage
salt and pepper
canola or olive oil, for cooking
sliced provolone, havarti, cheddar or other meltable cheese (optional)
1/2 cup light mayonnaise
1/4 cup whole berry cranberry sauce
1. In a medium bowl, combine the turkey, bread pieces or crumbs, egg, garlic, sage, salt and pepper. Mix well with your hands, without overworking the mixture.
2. Shape into 4–6 patties and brush with oil. Preheat your grill to medium-high, or heat a drizzle of oil in a heavy skillet set over medium-high heat.
3. Cook the patties for 3–4 minutes per side, flipping as necessary, until golden on both sides and cooked through. If you like, top each patty with a slice of cheese during the last minute of cooking time; if you’re using the grill, close the lid to allow it to melt.
4. Serve on your choice of bun, with cranberry sauce or aïoli, greens, or your choice of condiments. Serves 4–6.
PER BURGER PATTY (recipe made into 4 patties, prepared with 1 tbsp canola oil):
193 calories, 8.6 g fat (2.2 g saturated fat, 3.7 g monounsaturated fat, 2.6 g polyunsaturated fat), 118 mg cholesterol, 1.6 g carbohydrate, 24.2 g protein, 0.1 g fibre