Sometimes you just need the classic burger with a new spin. Turkey is a great substitute for beef in a lot of ways – for burgers, chili, in omelets… Plus, it is better for you and has less fat. If you have never had a turkey burger, get ready to live. If you double the recipe (which is what we do for most of these recipes that we post), make sure to store the meat and veggies in separate containers in the fridge.
You’re going to have to get your hands dirty with this one, so make sure they are washed before you start.
Turkey Burgers – What you Need:
- 2 Tablespoons olive oil
- 1 lb ground turkey breast
- 2 ripe avocados (not too soft, not too hard)
- 1 head spinach (rinsed and dried)
- 1/4 cup mayonnaise
- 2 Tablespoons pesto (homemade or store-bought – if you want to learn how to make your own pesto, leave us a comment and we’ll give you a recipe)
- 2 tomatoes
- 1/4 lb provolone cheese (sliced)
- 1 bag whole wheat buns (burger sized or dinner roll size)
- 1 bottle Gia Russa balsamic glaze (You should find this near the salad dressing. If not, the pesto mayo should be enough. If you want to know how to make your own balsamic glaze, leave us a comment)
- Put 1 Tablespoon of olive oil in a pan at medium high heat until olive oil begins to smoke and oil moves freely around the pan (about 4 mins).
- While you are waiting, pound the ground turkey into meatballs that hold together and and press down so that the burgers are of the same thickness (about 1 inch). Depending on what size bun you are using (for this recipe, we used the wheat dinner rolls), make the meat patties to fit the bun. TIP # 1 – Making them the same thickness allows the burgers to cook evenly so they will be all done at the same time.
- Place the raw meat on a washable surface until pan is ready (plate, bowl, etc…) TIP # 2 – Do not ever put raw meat on a cutting board, unless it is non-porous (i.e., plastic, or a cooking stone). Raw meat can infect a wooden or bamboo cutting board, making it unhealthy to use for anything else. And always use Clorox wipes or Lysol to wipe down the counter after you use raw meat.
- When pan is ready, add turkey patties and cover with a lid (3 -5 mins per side) and reduce heat to medium. Do not move burgers while cooking – this allows them to form a nice crust. TIP # 3 – Adding a little water (1/8 to 1/4 cup) to a pan creates steam and cooks both sides (and the interior) of meat faster and more evenly without burning the outside of the meat. Put the lid on and your meal is done faster and cooked more evenly. This is a trick to use throughout your cooking. However, be aware that this can dissolve any crust or browning that you may be trying to accomplish for texture.
- While turkey patties are cooking, put the bread in the oven with cheese at 400 degrees, and cut the avocados and tomatoes. TIP # 4 – To make cutting avocados easier, cut in half, remove the seed inside, then slice avocado into 1/2 inch slices. Make sure you do not cut through the outer skin of the avocado. Use a spoon to remove from skin.(If you are having trouble removing the seed, leave us a comment – we can give you another TIP)
- Add pesto to the mayo and mix. Take the bread out of the oven, and prep your bun with tomato, spinach, avocado, and pesto mix. Take turkey off the burner, and add to bun. Pour a little balsamic glaze on top, and serve.
Workout – 5 rounds for time of : 5 pushups, 10 sit-ups, and 15 body squats (make sure when you “sit”, you are at a 90 degree angle. This just uses your body weight and elevates your heart rate if you do it fast enough)