This recipe goes to the head of the class, turkey-burger-wise. Its perfectly proportioned, Greek-inspired combo of crumbled feta cheese, red onion and dill makes the meat flavorful and keeps it moist. It would fit right into a plan for eating better in the new year.
You could serve this burger without any condiment, but a dollop of tzatziki or squirt of Sriracha would cool it down or spice it up nicely. Serve with baked sweet potato fries or a cucumber salad.
Turkey Burgers With Feta and Dill
Yield: 4 servings
1/2 medium red onion 2 small cloves garlic 4 stems fresh dill 1 pound to 1 1/4 pounds ground turkey (breast meat) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup crumbled feta cheese 4 whole-grain hamburger buns Green-leaf lettuce leaves, for serving
Heat a grill pan or cast-iron skillet over medium-high heat.
Meanwhile, cut the red onion into thin slices, reserving 4 of them for serving. Finely chop the remaining red onion slices, garlic and dill; together is OK. Transfer to a mixing bowl, then add the ground turkey, salt, pepper and feta. Grease the palms of your clean hands with a light coating of cooking oil spray, then use your hands to gently blend the mixture. Form into 4 equal patties that are 3/4- to 1-inch thick.
Grease both sides of each patty lightly with cooking oil spray, then place in the pan. Cook for about 4 minutes on each side, nicely browning the exterior and making sure the interior is cooked through (165 degrees on an instant-read thermometer).
While the burgers are cooking, you can toast the buns and gather condiments.
Place lettuce leaves on each bottom bun, then the burgers. Put a slice of red onion on each burger, then finish with the top buns. Serve warm, with condiments.
Nutrition information per serving (using 1 pound meat): 320 calories, 36 g protein, 27 g carbohydrates, 8 g fat, 4 g saturated fat, 80 mg cholesterol, 630 mg sodium, 4 g dietary fiber, 3 g sugar.
Source: Adapted from "Prevention's Mediterranean Table: 100 Vibrant Recipes to Share for Lifelong Health," by the editors of Prevention Magazine and Jennifer McDaniel.