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Basil Turkey Burgers

Basil Turkey Burgers

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hhummel

For those not concerned about fat intake, I add cheese. This gets thumbs up from the teenagers and boyfriend who hate anything low-fat.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.
  3. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato.
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Reviews

lutzflcat
2
6/18/2013

After adding only 1/4 cup Eggbeaters (not 1/2 cup as specified in the recipe), the meat mixture was so wet that I was afraid it was going to fall through the grates on the grill and be impossible to flip. I ended up using a grill pan and cooking on top of the stove. On the positive side, these turkey burgers really do taste good, but honestly, I have to wonder if the egg substitute is even necessary.

SSwisher
1
6/24/2014

We were split on this one; half of us loved it, the others thought it was only ok. Those that love garlic and basil will like these and they were a nice change of pace from the normal beef burger. The garlic was very strong in it and I wish I had used garlic powder instead of fresh. I only used 1 serving of egg beaters, mixed the rest per the recipe and refrigerated for 2 hrs prior to grilling. The burgers held their shape fine. Just a general tip, when mixing any type of burgers with add ins (like onions or liquids), refrigerate the mixture a few hours prior to shaping and cooking. This not only lets the flavors blend together, it also helps the burgers retain their shape.

DEADEYE1
0
5/5/2014

I traded the horseradish for honey mustard and eliminated the garlic due to allergies. The egg does make very it very moist but I grilled them on foil. A second time I added 1/4 cup of Gluten free cornflake crumbs to firm the mix. I love this burger!