Not all Turkey is Created Equal..

Two misconceptions about turkey burger: 1. they are dry 2. They are boring. Neither is the case if you use the right meat and cook them right! One reason people get dry turkey burgers is that they cook them like beef. Turkey burgers need to be cooked low and slow. Also, another tip to preventing dry meat is to fill them with a wet vegetable- in this case I am using finely diced onion. Next issue? choice of meat. Many people that have tried a turkey burger at a restaurant didn't like it. why? it is usually frozen (yuck) and not a good quality meat. Not all turkey is created equal! Jennie O Lean is my go to and have tried many others that fail in comparison, but each person's tastes are different. Just promise me you will not try one brand, cooked one way and decide you don't like ground turkey! I have in fact cooked meals using ground turkey for many other people who actually never knew it was turkey. Why? because of the kind I used and the way i season and prepare it. Case in point? My sun dried tomato turkey burger..It is easy, healthy and so delicious!

Sun Dried Tomato Turkey Burgers 

• 1/4 cup finely diced yellow onion
• 1 lb lean ground turkey ( I prefer Jennie O)
• 1/4 cup diced Sun Dried Tomatoes in sauce - I use California Sun Dry Tomatoes julienne cut with herbs then run my knife through them quickly to chop. 
• 2 Tablespoon of oil from the jar of Sun Dried tomatoes- (If you use a dry sun dried tomatoes add 2.5 tablespoons of oil instead of 2 )
• 1/4 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 tsp dried basil
• 1/4 tsp Italian seasoning

Preheat oven to 350. 

Combine all ingredients in a large bowl, making sure to evenly distribute each ingredient. I use my hands! Do not over mix.

Heat a large skillet on medium high heat with olive oil (I don't measure but about 1.5-2 tablespoons). Score your meat in the bowl to make a "+" to ensure all burgers are equal in size. Form four patties. Place in skillet and heat first side 2 minutes and flip (they should be slightly brown). Heat other side 1 minute, then put skillet in the oven for about 7 minutes or until meat is no longer pink. Do not overcook or they will be dry!

I find these in the produce section on an end cap at Publix

Side Suggestions:

I love to serve these burgers over cous-cous, but we can no longer have them..so today we tried them with quinoa and it was good! I suggest cooking your quinoa or cous cous with some olive oil or butter, salt and maybe some sun dried tomatoes if you really like them! If you are making quinoa you will need extra seasoning-it takes a lot! 

Roasted broccoli- seasoned w olive oil, garlic, salt and pepper

Green Beans

Buns toasted w garlic butter (can also be dairy free w earth balance spread) and a pinch of garlic, mayo mixed w a little oil from the sun dried tomatoes and a few diced tomatoes mixed together to make an aioli. You could also add romaine and a sprinkle of fresh basil if you want to go all out!