|2 servings||calories per servings 600||protein serving 44 g||carbs per serving 58 g||total fat per serving 26 g|
Yes, turkey burgers are just as flavorful and juicy as their classic beef counterparts, especially when made with high-quality ingredients, a simple recipe and a little extra love. Still not convinced? These burgers are finished with a dollop of sweet and smoky balsamic-onion chutney, and crisp, spicy microgreens. Accompanied by oven-roast okra, the whole meal is a delicious twist on the classic combo of burger and fries.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 425° F.
• Halve okra lengthwise.
• Peel and mince garlic.
• Discard any tough arugula stems.
• Split buns.
• On a baking sheet, toss okra with 2 teaspoons cooking oil, 1/4 teaspoon Campfire salt and 1/4 teaspoon black pepper.
• Spread in a single layer. Roast in oven until okra is tender and lightly browned, about 15 minutes.
In a large bowl, gently combine turkey, breadcrumbs, garlic, mustard, 1/4 teaspoon Campfire salt and 1/4 teaspoon black pepper.
• Divide mixture into 2 balls.
• Gently press each ball into a patty about 1/2 inch thick and 5 inches in diameter.
Note: Patties will be soft, but will firm up nicely when cooked.
• Place skillet over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add patties. Cook without disturbing until browned on first side, 3-4 minutes.
• Flip patties. Cook without disturbing until cooked through, about 5 minutes.
• Toast buns as desired.
• Transfer to 2 plates.
• Divide burgers between buns.
• Top with chutney and arugula.
• Serve with okra, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...