Turkey and Oat Burgers

Turkey and Oat BurgersRecipe
Photography: Randy Mayor; Styling: Jan Gautro
Cooking Light staffer Rita Kinnamon-Jackson tinkered with her father's original meat loaf-style burger by replacing the ground beef with ground turkey and using chili powder instead of pepper for a flavor boost. But this recipe remains true to the spirit of the original. "My dad would be so proud that his mini-meatloaf on a bun was such a hit," she says. The patties might seem a little wet, but they bind together nicely once they begin to cook. Because they're delicate, a grill pan works best.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 394
Caloriesfromfat 30 %
Fat 13.2 g
Satfat 4.7 g
Monofat 4.1 g
Polyfat 4.2 g
Protein 26.1 g
Carbohydrate 43.6 g
Fiber 4.5 g
Cholesterol 73 mg
Iron 4.1 mg
Sodium 946 mg
Calcium 97 mg


1 cup regular oats
1 cup finely chopped Vidalia onion
1 tablespoon chili powder
1 1/4 teaspoons salt
2 large egg whites, lightly beaten
1 (14.5-ounce) can no salt-added tomatoes, drained and chopped
1 1/2 pounds ground turkey
Cooking spray
6 (2-ounce) onion sandwich buns, toasted
4 curly leaf lettuce leaves
6 (1/4-inch-thick) slices tomato


Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add patties; cook 6 minutes on each side or until done. Place 1 patty on bottom half of each roll; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of roll.