Turkey. Parmesan. Burger. Let those words marinate for a second or two. I know it sounds like there’s a lot going on here, but trust me, this is a delicious take on the standard turkey burger, and it’s healthier for you than its deep-fried, chicken counterpart.
If you’re in the dining hall: Grab a turkey burger, then head over to the salad bar area for some spinach/lettuce and shredded cheese. Then, head to the Italian/Mediterranean area and ask the chef to scoop some spaghetti sauce onto the burger. Top it with your salad bar ingredients and the other bun, and you’re good to go!
If you’re making from home:
Utensils required: baking sheet, mixing bowl, George Foreman grill or oven, oven mitts, microwave, microwave-safe bowl
Ingredients:
– 1 package shredded mozzarella cheese (optional, for added cheesiness)
– 1 pound of ground turkey
– 1 jar of spaghetti sauce (choose your favorite, or whatever you have leftover from a recent spaghetti night)
– 1 package of whole wheat buns
– spinach leaves (or any lettuce you have)
– 2 teaspoons minced garlic
– 1/3 cup grated parmesan cheese
Time commitment: 10 minutes to prepare, 20 minutes to cook in oven (about 5-7 on George Foreman grill)
Steps (makes 5 burgers):
1. First, preheat the oven to 375 degrees, or turn on your George Foreman grill. While it heats, combine the ground turkey, parmesan cheese and minced garlic in the mixing bowl, kneading them together thoroughly.
2. Next, form five burger patties out of the mixture and place them on a baking sheet. Let them cook for 10 minutes in the oven, before flipping them and putting them in for another 10. If you’re using the GF grill, place the patties directly onto the grill and close it, and check on ’em after 5 minutes. The burgers will lightly golden on the outside, and they shouldn’t have any pink or be translucent on the inside.
3. While the patties cook, pour the spaghetti sauce into a microwave-safe bowl and wash the lettuce. When the burgers are almost done, put the sauce in the microwave for 2 minutes. Take it out, stir it, and put it in for another 2 minutes, or until it’s thoroughly heated.
If you want a grilled bun: For added texture, once the burgers are done cooking and out of the oven, turn the oven to its broil setting and place the burgers face up on a baking sheet. They’ll be nicely toasted in just a few seconds. If you’re using the GF, place the sliced buns face down, but don’t close the lid — that will only flatten the buns. Use a spatula to gently press on the buns to toast “grillmarks” on ’em. They should be nice and toasty in under a minute.
4. As soon as they’re done, sprinkle a little shredded cheese on top of them. The heat of the burger will start melting it immediately.
5. As the patties cool a bit — third-degree tongue burns are never sexy — slice open the buns and put some spinach/lettuce on the bottom half of each one. Then, place the burger on top, pour on some sauce, sprinkle on a little more mozzarella if you so desire, and top it with a bun.
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