RECIPE OF THE WEEK: Juicy Turkey Burgers

Turkey does not garner much attention outside of Thanksgiving or other holidays when a roasted turkey is the centerpiece of a large family meal. However, turkey is a lean, tasty, versatile protein source that can be used in many meals. Individuals interested in reducing the fat and calorie content of some of their favorite dishes can opt for turkey over red meat. This is the case for Turkey Burgers, from The New Trailside Cookbook (Firefly) by Kevin Callan and Margaret Howard. Turkey substitutes for ground beef in juicy burgers that can be cooked on the trail or in the backyard. This recipe makes four patties. In this recipe, you can substitute chicken for turkey, creating chicken burgers.

INGREDIENTS:

1 lb. lean ground turkey

1/3 cup panko crumbs or dried bread crumbs

1 egg, beaten

1/4 cup sour cream or plain yogurt

2 green onions, chopped

1 teaspoon each dried thyme and oregano

1/2 teaspoon each salt and freshly ground pepper

4 whole wheat buns, halved

DIRECTIONS:

Combine turkey/chicken, crumbs, egg, sour cream, onions, thyme, oregano, salt, and pepper in a bowl. Gently form into four evenly shaped patties. Wrap each patty in plastic wrap or foil to keep it separated. Refrigerate or freeze until ready to use.

When ready to enjoy, cook the burgers 6 minutes per side and serve them on toasted whole wheat buns. Garnish with your favorite toppings.