These were really good and I will definitely make them again because Jacob loved them. With a few adjustments, they will be perfect. I didn’t cut the onion small enough, so I had to chop them more after cooking. Next time I might even pulse the onion chunks in the food processor. I also need to make sure I make the burgers pretty flat because they puff up. I used worchestershire, soy, dijon mustard, a little hot sauce, garlic, and some dried thyme. I would have increased the worschestershire but I ran out. I served these on potato buns with garlic aioli.
- 1/3 cup finely chopped onion
- 1/2 teaspoon canola oil
- 1/2 cup soft bread crumbs
- 1/2 teaspoon reduced sodium soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon ground mustard
- 1/8 teaspoon pepper
- Dash salt
- 1/2 pound lean ground turkey
- 2 hamburger buns, split
- 2 lettuce leaves
- 2 slices tomato
- Place onion and oil in a small skillet; cover and cook for 3-4 minutes or until very soft, stirring occasionally. Cool.
- In a large bowl, combine the bread crumbs, soy sauce, Worcestershire sauce, garlic powder, poultry seasoning, mustard, pepper, salt and onion. Crumble turkey over mixture and mix just until combined. Shape into two patties. Wrap in plastic wrap and refrigerate for at least 20 minutes.
- In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat for 4-5 minutes on each side or until a meat thermometer reads 165 degrees F. Serve on buns with lettuce and tomato.
Nutritional Analysis: 1 burger equals 353 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 549 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.