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TURKEY-APPLE BURGERS WITH CIDER-GLAZED ONIONS
Turkey burgers (when made with ground turkey breast) are a lean alternative to fatty beef burgers, but all too often they turn out dry and flavorless. My solution is to add grated fresh apple to the lean turkey. Not only does this add moisture to the patties, the apple contributes a delicious sweet-tart flavor. Cider-glazed caramelized onions and a creamy mustard sauce provide the finishing touches to these burgers, which celebrate the flavors of early autumn.
1. To prepare toppings: Heat oil in medium skillet over medium heat. Add onion; cook, stirring often, until onions are lightly browned, about 5 minutes. Add cider, thyme and 1/8 tsp salt; cook, stirring occasionally, until onions are tender and most of the liquid has evaporated, about 15 minutes. Meanwhile, mix yogurt and 2 tsp mustard in small bowl. (Glazed onions and mustard sauce can be prepared up to 2 days ahead. Refrigerate in separate covered containers. Reheat onions before serving.)
2. To prepare burgers: Combine ground turkey, apple, 2 tsp mustard, Worcestershire sauce, thyme, ¼ tsp salt and pepper in large bowl; mix well. Form turkey mixture into four 1/2-inch-thick patties. (Patties can be prepared up to 8 hours ahead. Cover and refrigerate.)
3. Preheat grill to medium. Mix maple syrup and remaining 2 tsp mustard in small bowl. Lightly oil grill grate by rubbing a piece of oil-soaked paper towel over the surface (use tongs to hold paper towel). Mist turkey patties with cooking spray. Grill patties, covered, over medium heat until browned and cooked through, 5 to 7 minutes per side, brushing cooked sides with maple syrup-mustard mixture during the last 2 minutes of cooking. An instant-read thermometer inserted in center of patties should register 165˚F. Shortly before patties are done, toast rolls over grill or in toaster. Place patties on rolls and garnish with spinach, cider-glazed onions and yogurt-mustard sauce.
Yield: 4 servings
Per serving: Calories: 340.Total fat: 7 grams. Saturated fat: 1.5 grams. Cholesterol: 35 milligrams. Sodium: 740 milligrams. Carbohydrates: 45 grams: Fiber: 5 gram. Protein: 26 grams.
Tip: If you prefer to cook the patties indoors, you can broil them.
Tip: When working with ground meat and poultry mixtures, it is helpful to wear disposable polyethelene food service gloves, which available at some supermarkets and through web sites, such as www.amazon.com and www.gloves-online.com.
Toppings:
2 tsp canola oil
1 ¾ cups thinly sliced onion
1 ¼ cups apple cider
¼ tsp dried thyme leaves
1/8 tsp salt
¼ cup nonfat plain Greek yogurt
2 tsp whole-grain mustard
Turkey Burgers:
12 oz 99% extra-lean ground turkey
1 cup shredded apple (1 medium)
4 tsp whole-grain mustard, divided
1 Tbsp Worcestershire sauce
¼ tsp dried thyme leaves
1/4 tsp salt, or to taste
1/4 tsp pepper
1 Tbsp maple syrup
Cooking spray
4 whole-wheat hamburger rolls
1 ½ cups spinach leaves, trimmed, washed and dried
INGREDIENTS
PREPARATION
Apple is the secret ingredient in these burgers. It moistens the lean ground turkey and contributes a delicious tart-sweetness.
Recipe by Patsy Jamieson
Originally published in Tufts University Health & Nutrition Letter
