Spicy Turkey Burger
Consider the source! I consider this spicy but others may laugh at me for this! If you like food spicier than I do then add more hot sauce and less sour cream proportionately or the burgers will be too soft and will fall apart. These ingredients will stand up well to any ground meat.
Serves 4
1 Package of extra lean ground turkey (usually between 400 g and 500 g)
1/3 Cup nonfat sour cream
2 tbsp hot sauce
2 Cloves garlic, crushed
1 medium red onion, finely diced
½ tsp Salt
1/4 tsp pepper
– Mix all ingredients in a bowl and divide into 4 portions. Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
– You can panfry these burgers or barbeque them just be warned that these burgers are very soft and liable to fall apart if you touch them too much so whatever method of cooking you choose be sure not to touch them until they are ready to be flipped.
– Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.
– The trick to grilling/cooking these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
– Drop the heat to medium high or a smidge lower just make sure the meat is cooked but the yogurt is not burned.
– The burgers should be ready to be flipped after about 5 to 6 minutes.
– You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
Notes:
1.* Again, do NOT use a spray once the heat is on (flammable!).
- Serve on toasted whole wheat buns.
- Garnish anyway you like but I really liked lettuce, tomato, and BBQ sauce; old cheddar would also be really good!
- If you don’t have red onions on hand you can use white onions in their place.