You’ve read as I’ve gone on and on about my Oreos-and-fried-chicken childhood. In as much as I cringe when I think about the way I used to eat, I take a lot of pride in the small, healthier adjustments my family’s made to our normal meal regimen.
Okay, I can’t vouch for what my family eats when I’m away at school, but when I come home my parents have been really great about trying foods I like. Our new favorite meal together is the turkey burger. Yum. Yum. Yum. My mom makes a pretty good one.
But I think my version is pretty good, too!
I don’t have a grill, so I broil, and I have a lot of fun trying new mix-ins. Sometimes I substitute spinach for kale, bread crumbs for soy cheese crumbles, and lots of fun to be had with different spice combinations.
3 oz. lean ground turkey
dash of minced garlic
finely shredded spinach
big pinch of diced onions
seasonings of choice (mine were ground mustard, cumin, and dill)
Preheat broilers. Spray a broil-safe pan with cooking spray. Set aside.
Add lean ground turkey, sauces, veggies, and spices all in one dish. Mix well. Form into a patty.
Trick! To get the patty to cook evenly, i.e. without a big swollen bump in the center, press your thumbs in the center to make that part a bit thinner. You don’t need it to be drastically thinner–don’t punch any holes!–because1/3 to 1/4 thinner than the rim of the patty will do the trick.
Place burger patty on pan and let it sizzle for about 3 minutes; flip sides. One or two more minutes should do the trick.
Serve on a fluffy, toasted whole-wheat bun and whatever toppings you like.
P.S.-I’m in love with this all natural Worcestershire sauce I found from Lea & Perrin’s. In my humble opinion, paying a little more for low-sodium, high-fructose-free corn syrup alternatives is always worth it.