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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (46g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons seasoning salt |
||
| Calories 226 | ||
| Calories from Fat 100 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 3.0g | 15% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.3g | ||
| Cholesterol 142mg | 47% | |
| Sodium 250mg | 10% | |
| Potassium 348mg | 9% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 1.2g | ||
| Protein 22.6g | 45% | |
Kittencal's Moist Turkey Burgers for the Grill (Low Fat)
By: KITTENCAL
May 19, 2005
The addition of shredded carrots is what makes these so moist so please don't omit them! these are delicious done on the grill I make these quite often and my family loves them, they are low fat too! Of coarse they may be broiled or pan-fried, but they are much better if prepared on the grill or even an indoor grill would be great! This recipe makes approx 8 turkey burgers, depending on how large you make them, you might want to double or triple the amounts and freeze the patties 
Serve on buns with tomato, slices of onion and grainy mustard. Of coarse all ingredients may be adjusted to suit taste --- I slightly butter the inside of the bun and then grill them for about a minute, then stuff the turkey burgers in them, you might want to substitute Mrs. Dash seasoning for the seasoning salt if you are on a low sodium diet. Plan ahead the patties must chill for 4-24 hours to blend flavors, the longer chilling time the better! --- for the best flavor use only seasoned salt, if you are a garlic-lover then increase to 2 tablespoons 
SERVES 8
Ingredients
- 2 lbs ground turkey (preferably mixed white and dark meat)
- 1/2 cup finely shredded carrot (DO NOT squeeze out any moisture in the carrots!)
- 2 green onions, finely chopped (or use 1 small onion)
- 1 tablespoon finely minced fresh garlic (or use 1-2 teaspoons garlic powder)
- 2 teaspoons seasoning salt (can reduce to 1-1/2 teaspoons)
- 1 teaspoon black pepper (or to taste)
- 1/2 cup breadcrumbs
- 2 eggs, slightly beaten
- 1/4-1/3 cup barbecue sauce
- 1/2-1 teaspoon hot sauce (or to taste)
Directions
1
In a large bowl, mix together the ground turkey with all the ingredients; mix well to combine (if you find the mixture is too moist you can add in a small amount more of bread crumbs).2
Shape into patties, then place the patties on a plate and cover with plastic wrap; chill for 4-24 hours to blend flavors (24 hours is even better!).3
Place on the BBQ, and grill until done (about 12-15 minutes) if made on a outdoor grill.4
DELICIOUS!
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Featured Reviews for This Recipe
From: luvtocook68
On Sep 4, 2008
My family really enjoyed these! Glad to find a turkey recipe they actually like. Easy to make and very moist. Will be making these again.
From: Chef #900992
On Aug 24, 2008
These were a hit! I used Egg Beaters and 97% lean ground turkey to make them even lower in fat. I was out of breadcrumbs, so I used rolled oats instead. They worked just fine. Also, we cut the salt by a teaspoon and were still very thirsty all night long ... even though they didn't taste overly salty with 2 teaspoons of seasoning salt. These were the most flavorful turkey burgers we've ever had. I usually find turkey burgers to be kind of bland. Thanks for this recipe!
From: DDW
On Jul 27, 2008
These burgers are GREAT!! We made completely "as is" and wouldn't change a thing. They grilled up nicely and the flavor is super. This is the 1st burger ever that I didn't put any condiment on - just sliced tomato and some lettuce. That is unbelievable for me because all things need "sauce" of some sort in my opinion. This is a super healty alternative for my family and we plan to make this recipe a lot this summer and will entertain with it too. Grilling is a must. Updated 7/26/08. We adore these burgers and entertain with them all the time now and people go crazy for them! After some testing and different trials of working with the meat mixture (which is kind of sticky) I thought I would add this hint. I will weigh out my meat so that all the patties are approx. the same weight. Then when I'm forming the pattie I will put each burger pattie on it's own square of waxed paper. Then after refrigeration and it's time to grill, my husband can pick up one pattie, flip it onto the grill and then peel back the single square of waxed paper which works like a charm. (It can be hard getting the burgers off the waxed paper to cook but with this method, it's a breeze) This recipe is at the top of my recommend list - hope you try them out too.
From: MsSally
On Mar 6, 2008
What a great way to start off the grilling season. I made these last night and everyone liked them, includiing the 3 yo. I loved the carrots and green onion. The only thing I did differently, was I used egg whites instead of eggs. I used 20 oz of 7% lean meat and adjusted the ingredients for 5 burgers, but ended up with 6. Very moist and tasty. Will add this to my grilling rotation, Thanks for the great recipe.
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