A super easy and healthy turkey burger has been my staple at lunch the past couple of weeks. Turkey burgers are super high in protein (you know I like my protein) and low in fat, so you can easily have 2 at one sitting to help you feel full and satiated.
I’ve discovered a few tricks to making burgers lately that I want to share with you:
**Make things easier on yourself by throwing all of the ingredients except the turkey into the food processor. Then you don’t have to chop chop chop which can be time consuming. The juices from the canned peppers and chilies also provide a nice binding agent to help the patties stay together.
**Bake the burgers instead of grilling them. Sometimes when I grill mine indoors or outdoors, then juices run away from the meat. In this case, since turkey is so lean, I like when the juices stay on the meat. The result is a super moist burger.
So I hope you enjoy these little suckers as much as I do…
Green Chili and Roasted Red Pepper Turkey Burgers
makes 10 large burgers: macros for 1 burger: 114 calories, 1g fat, 3.6g carbs, 23g protein
1 cup cilantro
8 whole green chilies (from can) or 2 cans of diced green chilies
3 large roasted red pepper halves (about 4 ounces)
1 small onion (about 150g)
5-10 fresh basil leaves
Salt, pepper, and a pinch of red pepper flakes
2 pounds of ground turkey breast, lean (32 ounces)
Combine first 5 ingredients + spices in a food processor until mixed. Add the mixture to the ground turkey. Form into 10 patties. They will be a bit wet from the juices. Mine measured each about 135g per patty.
Bake in 2 large, greased casserole dishes for 25 minutes at 350 degrees.
After the patties have cooled to room temperature, transfer to the fridge or freezer for storing.