Recipe courtesy of Jeff Mauro
Sarah Mauro's Perfect Turkey Burgers
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 43 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 115 mg
- Sodium
- 897 mg
Sarah makes these once a week. They are the best turkey burger I’ve ever had, and the secret is in the simplicity and that little dollop of mayo in the meat mixture to make it super juicy. Make sure you use your instant-read thermometer to cook it to the perfect temp of 165 degrees F. Do not overcook!
- Level: Easy
- Total: 1 hr 5 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 742
- Total Fat
- 43 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 40 g
- Cholesterol
- 115 mg
- Sodium
- 897 mg
Ingredients
Roasted Sweet Potatoes:
Sun-Dried Tomato Spread:
Turkey Burgers:
To Serve:
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Directions
- For the sweet potatoes: Preheat the oven to 425 degrees F.
- Toss the sweet potatoes with the olive oil, BBQ seasoning and a pinch of salt and pepper and arrange in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through.
- For the sun-dried tomato spread: In a small bowl, whisk together the Greek yogurt, sun-dried tomato spread, stone-ground mustard and cherry pepper relish. Season to taste with salt and pepper.
- For the turkey burgers: In a large bowl, add the ground turkey, breadcrumbs, mayonnaise, cheese, salt and pepper. Mix lightly until uniform, then form into four even balls.
- Heat a nonstick skillet over medium heat. Add the ghee. Sprinkle one side of the turkey balls with salt and pepper. Place each ball seasoning-side down in the skillet, then smash down until about 1/2-inch thick. Sprinkle the top side with salt and pepper.
- Cook until well browned, about 5 minutes, then flip and cook for another 5 minutes. Cook until the internal temperature hits 160 degrees F, then pull them off and let rest for about 3 minutes.
- Brush the buns with additional ghee and warm on the skillet for a minute or so.
- Build the burgers with the sun-dried tomato spread, then the dressed arugula, then the patties. Serve with the sweet potatoes.
