Menu Musings of a Modern American Mom: Marinated Turkey Burgers

Sunday, October 8, 2017

Marinated Turkey Burgers

I can't take any of the credit for this recipe. Actually, it was given to me by my oldest son, Nicholas. How's that for making you feel old, huh? (Gulp!) His girlfriend doesn't eat red meat, so he made this recipe for her. They looked and sounded so good that I asked him to send the recipe to me. I knew these would be just perfect for prepping ahead for a low carb lunch option for my husband and me. Of course, you could totally throw them on a bun and add any burger "fixin's" your heart desires, but you get the jest of it.

These are super easy to make and come out so flavorful! I think my husband may have been a little hesitant since they weren't beef when I sent a couple to work with him, but later that week he said to me, "Oh, by the way, those turkey burgers you sent for my lunch were AWESOME!" SCORE!! 😊

#glutenfree #turkey #highprotein #lowcarb #lunchprep #burgers

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Ingredients: (4 turkey burgers)

1 pound ground turkey
Dale's seasoning
Worcestershire sauce
Tony's Creole seasoning
Handful shredded Colby-Monterey Jack cheese
Toppings of your choice

I chose sautéed mushrooms, Provolone cheese and a lettuce wrap rather than a bun.

Step-by-Step:

This is a super touchy-feely recipe, with no exact amounts. Sorry. That's how it was given to me.

1 lb ground turkey

Dale's seasoning - liberally added

Worcestershire sauce - several good shakes

Tony Chachere's Creole seasoning - several shakes

A big handful of shredded Colby-Monterey Jack cheese (probably ~ 2/3 cup or so)

These need to be mixed and packed tighter than ground beef, as the meat is so tender and juicy. Or else they may fall apart. The cheese does help them stay juicy and adds some fat to super lean turkey. - and of course, flavor.

Since these are poultry, they do need to be cooked fully to 165 degrees either on your grill pan or grill. Top them as you like. To continue my low carb theme, I served mine with sautéed mushrooms and a slice of provolone cheese on lettuce rather than a bun.