Scandinavian Turkey Burger
These are the flavours I associate with Scandinavia; I’m half Swedish but not necessarily an expert on what constitutes Scandinavian! I wrote this recipe with turkey in mind but feel free to switch it up with whatever meat you like. I have used ground beef and turkey here and both worked fantastic; just keep in mind the flavours are mild so may not work as well with a stronger meat like lamb (although I’ve never tried it).
Serves 4
1 Package of extra lean ground turkey (usually between 400 g and 500 g)
½ Cup plain fat free yogurt (or fat free sour cream)
The zest of one lemon
3 Green onions/scallions, both white and green parts, chopped.
2 tbsp fresh dill chopped (about a small handful)
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:
- * 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 cucumber