Raspberry Infused Turkey Burger

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Tonight we had turkey burgers for dinner.  Instead of adding egg to bind my meat, I decided to use a raspberry dressing that was fat free, calorie free and sugar free.

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I wanted to add moisture to bind the meat and bread crumbs with the ingredients I chose to put in this burger, but wanted to try something different than egg.  I don’t always like to add egg to my ground meat when making burgers, meatloaf, etc., especially if I’ve had eggs that morning.  Today was one of those mornings where I had eggs (the whole egg, not just whites), so didn’t want to add them to my dinner.

Ingredients for Burger

  • 1 pound ground turkey
  • 1 shallot, minced
  • Walden Farms Raspberry vinaigrette (or any raspberry vinaigrette you like)
  • 1/2 tablespoon crushed (refrigerated, jarred) garlic
  • 1/2 tablespoon course ground dijon mustard
  • 1/2 cup breadcrumbs
  • 4 tablespoons crumbled goat cheese
  • 1 teaspoon fresh thyme, minced
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon pepper
  • pinch of crushed red pepper flakes
  • English muffins (as buns)

Ingredients for Sauce (per burger)

  • 1 tablespoon raspberry vinaigrette
  • 1 tablespoon course ground dijon mustard

Directions

Mix together.  Spread on each half of your English muffin.

Burger Toppings

  • Basil leaves (3-4 per burger)
  • tomato slices (2 per burger)
  • crumbled goat cheese

Directions

Put ground turkey in a glass bowl.  Add the thyme, shallot, crushed garlic, kosher salt, pepper, and red pepper flakes.  Incorporate the raspberry vinaigrette, breadcrumbs, and goat cheese and mix together gently with a fork.  Form burgers into four patties and set aside.

Heat two tablespoons of olive oil into a skillet.  Put burgers into skillet and cook for 5 minutes on the first side over medium heat.  Flip the burgers and cook for 5 more minutes. Internal temperature will be 165 degrees when your burgers are done.

Toast English muffins.  Spread the raspberry dijon sauce onto each side of the muffin. Place cooked burger on bottom bun and top with basil leaves, tomato slices and a bit of crumbled goat cheese. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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