Quick-and-Easy Teriyaki Turkey Burgers
Teriyaki sauce, ginger, and sesame oil add just the right amount of flavor to these savory burgers that cook quickly in a skillet. Omit sautéed onions on the burgers for your pickier eaters.
Yield: 4 servings (serving size: 1 burger)
More From Oxmoor House
Amount per serving
- Calories: 364
- Calories from fat: 0.0%
- Fat: 12.8g
- Saturated fat: 3.2g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 3.7g
- Protein: 26.5g
- Carbohydrate: 35g
- Fiber: 3.3g
- Cholesterol: 90mg
- Iron: 3.7mg
- Sodium: 660mg
- Calcium: 108mg
- 1 pound ground turkey breast
- 2 teaspoons garlic powder
- 1 teaspoon bottled minced ginger
- 1/4 teaspoon black pepper
- 3 tablespoons lower-sodium teriyaki sauce
- 1 tablespoon water
- Cooking spray
- 1 large onion, cut into 1/4-inch-thick slices (about 2 cups)
- 1 teaspoon dark sesame oil
- 4 (1 1/2-ounce) hamburger buns
- 4 (1/4-inch-thick) slices tomato
- 4 curly leaf lettuce leaves
- 1. Combine first 4 ingredients in a large bowl. Shape turkey mixture into 4 (1/2-inch-thick) patties. Combine teriyaki sauce and 1 tablespoon water in a small bowl.
- 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 7 minutes or until golden brown, stirring frequently. Stir in 1 tablespoon teriyaki mixture. Remove onion from pan; keep warm. Reduce heat to medium.
- 3. Coat pan with cooking spray. Add oil to pan. Add patties, and cook 5 minutes. Add remaining 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook 2 minutes or until done.
- 4. Place 1 patty on bottom half of each bun; top each with 1/4 cup onion mixture, 1 tomato slice, and 1 lettuce leaf. Top with remaining bun halves.
- Young Chefs can:
- Add measured garlic powder and ginger to turkey
- Place buns on plates
- Older Chefs can:
- Help shape patties
- Top burgers with tomato, lettuce, and remaining bun half
Only you will be able to view, print, and edit this note.Add Note