Fresh Herbed Turkey Burger

With Spring finally here – beautiful weather and all – I find myself drawn more to clean, fresh flavors. Don’t get me wrong, I still love a burst of flavor or a robust sauce every now and then – I am still me, after all – but when Spring first arrives it just feels natural to me to scale back on the complexity of my meals and a eat a little more simply.

This recipe for fresh herbed turkey burgers was just the kind of meal I was craving: a modest serving of very lean meat, thinned out with a healthy quinoa filler and an array of fresh herbs. Unfortunately, I left my box of quinoa at my parent’s house the weekend before, and with it being Passover, my hands were tied in terms of being able to swap in any other grains. So, this was just a straight-up turkey burger with a combination of fresh and dried herbs. I did really like it, but I’m still curious as to how the quinoa would have changed it. I feel like it would have been just a little lighter, a little bit less carnivorous. However, the flavors were excellent so if you find yourself in a similar bind, don’t fret! In fact, because I can’t officially vouch for how it would/will turn out with the quinoa, I haven’t included it in the recipe below. If you’re interested in adding it back in, the recipe simply called for 1 cup, cooked according to the package instructions, mixed into the burger along with all of the other ingredients.

I rested my burger on top of a plate of arugula and topped it with a swirl of whipped feta, and called it a meal. The flavor of the feta paired so well with the herbs in the burger! However, feel free to leave that out if you’d like – I also don’t have the recipe for the whipped feta (it was part of a Passover potluck from the weekend before), but I’m sure you could find a recipe online or simply sprinkle a few plain feta crumbles over top the burger in the end. It would also, of course, make a nice sandwich, though I chose to eat it without the bun.

Fresh Herbed Turkey Burgers, adapted from Mother Rimmy’s Cooking Light Done Right
Yield: 6 servings

The Ingredients
20 ounces (1 package) lean ground turkey breast
3 tablespoons egg whites
1 tablespoon fresh rosemary, minced
2 tablespoons ground sage
½ tablespoon dried thyme
1 tablespoon fresh minced dill
2 tablespoons chives, chopped
2 teaspoons stone ground mustard
6-9 cups fresh arugula, for serving
½ - ¾ cup whipped feta

The Method
Preheat a grill pan over medium heat and coat with nonstick spray. Combine all of the ingredients except the arugula and feta in a large bowl, mixing well. Divide the mixture evenly into six portions.

Form each portion into a patty and place on the grill, cooking approximately 4-5 minutes per side. Serve atop fresh arugula, topped with the whipped feta (I transferred mine to a Ziploc bag to pipe onto the burger, but you can smear it or, if using regular feta, just sprinkle it on top). Feel free to serve this as a sandwich with your favorite burger rolls, too!

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