Now You're Talkin' Turkey Burgers
by Missy Chase Lapine
These turkey burgers are loaded with white beans and oat bran, but your kids will never know it! Freeze a dozen or so, layering them in plastic bags with parchment paper between each burger, and serve 'em up on a hot summer day. With them on hand, you’ve redefined fast food!
- 1⁄4 cup White Bean Puree (see Make-Ahead Recipe below)
- 1⁄4 cup oat bran, plus additional as needed
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon salt
- Freshly ground pepper, to taste
- 1 pound ground turkey (ideally white meat, or a mix of light and dark meat)
- 4 hamburger buns or English muffins, preferably whole grain
- Optional extra boost: lettuce, tomato slices, or grilled onions and mushrooms
Preheat an outdoor grill to medium-high, or heat an indoor grill pan to medium-high and spray with oil.
In a large bowl, mix the White Bean Puree, oat bran, Worcestershire sauce, salt, and pepper. Add the ground turkey, mixing it with your hands until well combined. If it is too sticky, add a bit more oat bran.
Using damp hands, shape the mixture into 41⁄4-pound patties. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator or frozen. If you are not freezing for future use, proceed to the next steps.
Spray both sides of the burgers with oil and place them on the prepared grill. Cook for 5 to 7 minutes on each side or until cooked through and no longer pink inside. Serve on whole wheat buns.
White Bean Puree Make-Ahead Recipe:
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