This turkey burger is amazing. It is easy to make, absolutely delicious, and under 500 calories. I catch myself daydreaming about it, very often. It is my favorite turkey burger, so I’m very excited to share the step-by-step recipe with you. Enjoy!

Ingredients (serves 4):
1 Pound 93% Lean Ground Turkey
1/2 cup Sun Dried Tomatoes, in oil
1/3 cup Fresh Basil
1/2 cup Monterey Jack Cheese, freshly grated (2oz)
1 cup Panko Bread Crumbs
1/4 cup 0% Greek Yogurt
3 tablespoons Avocado Oil (or EVOO)
4 Burger Buns
Roasted Garlic Aioli, for serving
1 Tomato, for serving
2 cups Baby Arugula, for serving

Cook Information: Prep Time: 10 minutes. Cook Time: 15 minutes.

Nutritional Information: Calories: 497, Carbohydrates: 45.5g (37%), Protein: 41.1g (33%), Calcium: 23.93%, Iron: 16.32%.

Instructions:
Rinse the 1/2 cup Sun-Dried Tomatoes, pat them dry, then coarsely chop them. Chop the 1/3 cup Fresh Basil. Grate 1/2 a cup of Monterey Jack Cheese. Please use freshly grated cheese, it is so much better.

In a medium bowl, add; 1 Pound 93% Lean Ground Turkey, 1/2 cup chopped Sun Dried Tomatoes, 1/3 cup chopped Fresh Basil, 1/2 cup grated Monterey Jack Cheese, 1 cup Panko Bread Crumbs, and 1/4 cup 0% Greek Yogurt.

Using clean hands, mix the ingredients together. Then pat the mixture flat in the bowl, and use your fingers to divide the mixture into equal quarters. This will make patty-forming much easier.

Pick up each quartered piece, and form it into a patty. Wash your hands.

Add 3 tablespoons of Avocado Oil (or EVOO) to a large non-stick skillet over medium heat. Allow the oil a moment to get warm…

Once the oil is warm, add the patties to the skillet. Make sure the patties don’t touch in the skillet. If your skillet isn’t large enough for all 4 patties, then cook the patties in two batches. Once in the skillet, let the patties cook on the first side until well browned, this should take 5-7 minutes.

Flip the patties, and allow them to cook an additional 5-7 minutes, until the internal temperature of the turkey is 160 (measured by meat thermometer).

Bonus: Lightly toast the bun.

Spread some Garlic Aioli on the inside of the top and bottom bun. My favorite store-bought brand is Stonewall Kitchen: Roasted Garlic Aioli, it’s what I’m using here. If you want to make the Garlic Aioli from scratch, you can try this basic recipe or this roasted recipe.

Assemble the burger: place the patty on the bottom bun, place a Tomato slice on the patty, then top it off with some Baby Arugula.

Serve…

And enjoy. Here’s a look at the inside…

Cook Long and Prosper.

Sincerely, Uncustomary Housewife

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