New England Turkey Burger

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4 stars
(5)
Photo: Randy Mayor; Stylist: Cindy Barr
Recipe from Cooking Light

Caramelized onions that have simmered in hoppy Sam Adams beer top our New England Turkey Burger while shaved Vermont Cheddar adds tang and richness to the meat.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 3/4 cup Samuel Adams Summer Ale
  • 1 pound ground turkey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1.5 ounces reduced-fat Vermont white cheddar cheese, shaved
  • 4 teaspoons canola mayonnaise
  • 2 teaspoons whole-grain mustard
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 4 small green leaf lettuce leaves
  • 4 (1/4-inch-thick) slices tomato

Preparation

Hands On: 13 Minutes
Total: 45 Minutes

  1. 1. Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.
  4. 4. Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Hannah Klinger,
July 2013

Nutritional Information

  • Calories: 407
  • Fat: 18.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 4.4g
  • Protein: 28.9g
  • Carbohydrate: 28.5g
  • Fiber: 2g
  • Cholesterol: 92mg
  • Iron: 3mg
  • Sodium: 597mg
  • Calcium: 191mg