Turkey Burgers with Dried Cranberry
The grilling season is back with lots of good things that my husband gets to cook (for a change)! Tonight’s meal was turkey burgers with asparagus (the local crop is in) and a salad.
The challenge: How to make turkey burgers that weren’t bland facsimiles of beef burgers. I wanted to make the meat so tasty that we wouldn’t need ketchup, mustard, and pickles—condiments that enhance beef but would drown the more delicate taste of turkey—and buns that are just designed to hold in all the burger dressings and add way too many carbs.
The solution: Spice the meat with rosemary, highlight it with green onions, and add the occasional sweet surprise of dried cranberries. These burgers have a delicious, delicate flavour and don’t require anything beyond themselves to satisfy the palate.
- 1 lb. ground turkey
- ¼ cup bread crumbs, gluten-free (If you don’t have any, you can substitute with a mild alternative flour.)
- ¼ cup dried cranberries
- 1 bunch green onions, sliced thin
- 1 tbsp. fresh rosemary leaves, chopped
- 1 tbsp. garlic powder
- ½ tsp. salt (This was sufficient for me, but you may want more. See Directions.)
- ¼ tsp. worcestershire sauce
- Add all ingredients together in a large bowl.
- Mix with hands until ingredients are well combined.
- Taste mixture to see if it requires additional salt. Add by ¼ tsps., if necessary.
- Make into 4 burger patties.
- Cook on heated grill for 5-7 minutes.
For Weight Watchers: Eat patty is 5 points on the Points plan and 5.5 points on the PointsPlus plan.