© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3/4 lb LEAN GROUND TURKEY
1-1/2 tsp canola oil
1-1/2 tbsp minced shallots
1 tbsp ground flaxseed
1 tbsp whole wheat flour
1 tbsp minced fresh flat-leaf parsley
2 Large egg whites
Freshly ground black pepper To taste
4 Whole grain sandwich buns, split
Dijon mustard As needed
8 Large romaine or red lettuce leaves
2 medium red ripe tomatoes, cut into 1/4-inch slices
1/4 Medium sweet red onion, cut into 1/8-inch slices
1/2 Medium avocado, sliced into wedges
Ketchup or chunky salsa As needed
Gently mix together ground turkey, oil, shallots, flaxseed, flour, parsley, egg whites and pepper. Gently form mixture into 4 patties. Do not pack the turkey too tightly. Cover and refrigerate until ready to grill.
Spray the grilling rack with non-stick vegetable oil spray. Prepare the grill for direct cooking over medium-hot heat.
Grill turkey burgers over direct heat for 5 minutes on one side. Turn and grill for 8 to 10 minutes longer or until the burgers reach an internal temperature of 165 degrees F when tested with a food thermometer inserted into the thickest part of the burger.
Meanwhile, toast buns, cut side down, on the edge of the grill just until lightly browned. Spread the bottom half of each bun with mustard.
Divide lettuce leaves, tomato and onion slices and avocado wedges among the buns. Top each with a burger and spread ketchup or salsa on the burgers. Serve immediately.