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Turkey and Oat Burgers

Photography: Randy Mayor; Styling: Jan Gautro
Yield 6 servings
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.