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.

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