Turkey Burgers

This is the recipe that finally made me a turkey burger convert!

I know ground turkey is better for you than ground beef.  And I know producing poultry uses significantly less water than producing beef.  Compare 2,034 gallons of water per pound of beef to 568 gallons of water per pound of chicken!  (According to Stephen Leahy’s book, Your Water Footprint)

But after trying turkey burgers and turkey meatballs that were hard and dry, I had zero interest.  Sure, if I found ground turkey on sale I’d mix it into beef for meatloaf and that was fine.  But when my dear daughter, Andrea, stopped eating red meat, I had to get more creative.

One day while experimenting with cauliflower “rice” it struck me that it might make a good zero-carb meat stretcher.  I consider myself an “experimental” cook.  I enjoy trying new foods and rarely make things the same way twice.  This is one experiment that changed that rule because these turkey burgers became a staple as often as ground turkey goes on sale!

Kerry’s Turkey Burger Recipe:

1 pound ground turkey

Olive oil to sauté onions and mushrooms

1 t. Worcestershire sauce

1 t. Adobo seasoning

Salt and pepper to taste

1 cup of diced or processed cooked cauliflower, about the size of rice or baby peas

1 medium onion, chopped

4-6 medium mushrooms (optional), chopped

Sautee onions and mushrooms until onions begin to caramelize.  Mix all ingredients and form into 4 burgers, about 4 oz. of turkey each.

Grill or pan fry (in the same pan you used to sautee the onions and mushrooms–one less pan to wash) until well done.

Add cheese and a bun if you like.  Or if you need to go low carb, serve wrapped in lettuce or between slices of grilled eggplant! Yum!

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