The Covered Dish - Fresh Turkey Burgers

Eating cleaner, that’s what you’ll find as the focus in this weeks column. From a personal standpoint this is how I enjoy food the most. What does eating ‘clean’ mean to me? As little fat content as possible, low carbo fillers, and keeping the cooking process as healthy as you can. I lost about 40 lbs one summer just by following these guidelines, and I felt terrific. Many dietary needs are the result of changes within our bodies through the years.
For example; I had my gallbladder removed somewhere around the age of 41 or 42.
Following the procedure I realized it’s not in my best interest to indulge in fatty foods, as I always pay the piper. Many illnesses will require that we adapt different eating styles. If we don’t it can be a very uncomfortable journey.
Our son, Phillip and his fiancee, Paige, have no immediate health issues, however; they are making every endeavor to put good foods into their bodies. They didn’t grow up in my era where we canned everything or raised our own meats. The end result will multiply in many facets of their lives. Of course, like anyone, they are going to enjoy a beautiful
Thanksgiving Dinner, and if they’re like me perhaps a bit of misery afterwards. But the important thing is they return to their ‘style’ of clean eating.
Turkey burgers have become a feat for many over the years. Yes, they are more expensive than a typical hamburger. Because they lack fat, it’s difficult to keep them together in the skillet or the grill. This recipe will provide you with several tips that will aid in holding the burger together during the cooking process. As always, my biggest tip is to make several at once, and freeze the remaining. Not just because you want to have them ready to cook, but because they actually cook better frozen!
For many years (before marriage) I spent at least a month of every summer in Colorado, coming home a mere 12-24 hours before I reported back to teaching. I was addicted to the lifestyle of exercise and healthy eating. One ‘Pub’ had half price burger nite every Tuesday night. I remember we would head that way every Tuesday evening at 5pm to beat the crowds. What I loved about the place was how many different burgers were on the menu: Beef, Buffalo, Turkey, Elk or Venison, Veggie and one or two more. My favorite became the Buffalo burger. Oh yes, they also had either ostrich or emu. Why was the bison my favorite? Flavor and low fat content, I felt better after eating a buffalo burger.
Also of note was at that time, there was no difference in cost for the choice of burger meat.
I hope you’ll give these burgers a try. They will have good flavor and you’ll love the fact that cooking them frozen is best! Have an awesome weekend, Simply Yours, The Covered Dish.

Fresh Turkey Burgers
1 small onion, finely minced
1 small red pepper or 5 mini peppers, finely minced
1⁄2 teaspoon garlic powder
1⁄2 cup Parmesan cheese
1⁄2 teaspoon dry thyme
1 teaspoon smoked paprika
1 egg
1 pound, ground turkey
Mix all ingredients forming 4-7 turkey burgers. After mixing place the burgers in the deep freeze for at least 20 minutes before grilling. This will aid in keeping the burgers bound.
Remember to grill on one side and then flip only once.
Ground turkey comes in a variety of blends. If the turkey is 100% white meat the ground burger just doesn’t want to stick. If you can request a turkey blend, get one that will combine both white and dark meat blend, which will help tremendously with the binding.
If you still experience troubles with binding consider adding 1-2 tablespoons of panko.
If you want to grill the burgers I have these tips:
1. Freeze the burgers about 20 minutes before they go on the grill.
2. Spray each side of the burger with an organic vegetable spray before placing them on the grill.
3. Flip the burgers only one time, and do not press them.
4. Remember this meat blend will not shrink after cooking.
5. Usually I can get 7 patties with this recipe.
Consider changing out any of my spices and using your choice of ingredients. Instead of Parmesan grab some kick with pepper jack. “IF” you have to add panko for more bind consider the panko first and bread crumbs as 2nd choice. Panko has less additives than the bread crumbs.
It takes a little patience with turkey burgers, but once you get started with them, it’s hard to go back to beef!