Cranberry & Herb Turkey Burgers
Contributed by: EatingWell.com
Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without weighing down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.
Prep: 40 min
Total: 50 min
Yield: 6 servings
Based on 0 Reviews
Ingredients:
-
1/4 cup plus 2 tablespoons whole-wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries, finely chopped
1 pound 93%-lean ground turkey
1 tablespoon chopped fresh thyme
Preparation:
- Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes.
- Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine.
- Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.
- To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes.
- Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more.
- (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5-6 minutes per side, flipping gently to avoid breaking them. Serve immediately.
Tips:
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Per Serving: 217 calories; 10 g fat (2 g saturated fat, 4 g mono unsaturated fat); 43 mg cholesterol; 17 g carbohydrates; 17 g protein; 2 g fiber; 258 mg sodium; 42 mg potassium
Exchanges: 1 starch, 2 very lean meat, 1 fat (mono)
This pot roast, with its heavenly onion flavor, will make a perfect Shabbat dinner to please the whole family. Great for a slow cooker and easy to make ahead.
Cherries and cherry preserves mix with smoky chipotle chilies to lend this grilled chicken an irresistible flavor.
