When it comes to ground turkey, I have a love/hate relationship with it. Mostly hate. It just has such a distinct taste that I can’t get past, and sometimes it seems like no matter how many condiments I add to it, I can’t disguise it enough. But knowing how healthy it is, I keep trying, in the hopes of finding a few more ground turkey recipes that I don’t mind. And such is the case with these Zesty Turkey Burgers.
I found the recipe in a recent issue of Taste of Home magazine, and with the ground turkey and oats, it’s pretty healthy stuff, and with the added addition of a ketchup glaze (although ketchup isn’t uber-healthy), it gives it enough of a kick in the taste buds that we’ll let it slide occasionally. I served these on whole wheat buns that were topped with a bit of mustard, ripe tomatoes, thinly sliced red onions, a few leaves of fresh spinach and half an avocado. It’s making my mouth water just thinking about it, but a lot of that has to do with the toppings. Toppings can make the most mundane thing seem sinful. Use fresh ingredients and you can really pack on the deliciousness, without the guilt.
Tomorrow … Summerfest!
Today, Nick started a week of Boy Scout camp. We were in the car at 7:12 am. I can’t remember the last time I was in the car quite that early. I was a little apprehensive this morning, since I took a big gulp and this year, I signed him up for bus transportation, instead of driving him myself. It’s about 25 minutes one way, and he’s never been on a bus, alone, before. Letting go is not always easy, but I made it through the day, barely breathing, by exchanging emails during the day with another nervous mom.
Zesty Turkey Burgers
Recipe courtesy of Taste of Home magazine
1/2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
1/3 cup quick cooking oats
1 pound lean ground turkey
4 lettuce leaves (I used spinach instead)
4 hamburger buns, split (I used whole wheat)
In a small bowl, combine the first seven ingredients. Transfer half of the mixture to a large bowl; stir in oats. Set remaining ketchup mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties.
Coat the grill rack with cooking spray before starting grill (I used grill pan). Grill the patties, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer registers 165 and juices run clear, basting occasionally with the ketchup mixture. Serve on lettuce-lined buns.