Yum! After reading the previous reviews, I added onion powder, garlic salt, and cracked black pepper to the turkey before forming the patties. I also seasoned the onions with salt and pepper. We used Dubliner cheddar. Everyone loved it.
New England Turkey Burger
More From Cooking Light
Total: 45 Minutes
- 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
- 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
- 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. Preheat grill to medium-high heat.
- 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. 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.
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