A mix of reduced-fat sour cream, mayonnaise, and buttermilk keeps the patties moist, while a few spice-rack staples add the ranch flavor everyone loves.
1 1/4 pounds ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 cup reduced-fat sour cream, divided
1/4 cup canola mayonnaise, divided
3 tablespoons reduced-fat buttermilk, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon olive oil
1 teaspoon apple cider vinegar
4 (1.5-oz.) hamburger buns, toasted
Romaine lettuce heart leaves, thin tomato slices, and red onion slices for topping
How to Make It
Combine turkey, garlic powder, onion powder, dill, and 1 tablespoon each of sour cream, mayonnaise, and buttermilk in a medium bowl. Divide turkey mixture into 4 (5-ounce) portions; shape into 1-inch-thick patties. Sprinkle patties with 1/2 teaspoon each of the salt and pepper.
Heat oil in a large nonstick skillet over medium-high. Add burgers to skillet; cover and cook until bottoms are browned, about 4 minutes. Turn burgers; cover and cook until browned and a meat thermometer inserted in thickest portion registers 165°F, about 3 minutes.
Stir together apple cider vinegar and remaining 3 tablespoons each of sour cream and mayonnaise, 2 tablespoons buttermilk, and 1/4 teaspoon each of salt and pepper in a small bowl. Spread about 1 tablespoon of the mixture on each bun half. Place 1 patty on each bottom half of bun; top each with lettuce, tomato, and red onion slices and other half of bun.
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