This is a good, moist, healthy turkey burger. It’s lean enough to keep calories and fat in check– and has enough fat so it is still juicy and tasty.
1 pound lean (7% fat) ground turkey
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
4 1/2-ounce slices low-fat cheddar cheese
4 whole wheat English muffins
Optional ketchup and/or mustard
- In a bowl, combine the ground turkey, Worcestershire sauce, paprika, garlic powder, salt, pepper and mix thoroughly, taking care to not overwork the meat. Divide the mixture in fourths and form each into a patty.
- Heat the oil in a large non-stick skillet over medium heat. Cook the burgers until the underside is deeply browned, about 5-6 minutes. Flip and cook another 5 minutes, or until browned but not quite cooked through. Top each burger with a slice of cheese, cover the pan and cook until cheese melts and a meat thermometer stuck in the center of the burger registers 165-170F, about another 2 minutes. (If the bottom of the burger begins to scorch, add 1-2 tablespoons of water to the pan).
- While the burgers cook, split and toast the English muffins. Spread ketchup (and/or mustard) on the bottom half of each muffin, top with the burger and top half of the muffin and serve immediately.
Makes 4 servings
354 calories, 33 g protein, 5 g fiber, 14 g fat, 3 g sat fat, 784 mg sodium