I am all about the healthy, easy and quick dinner around here. For a long time I didn’t really enjoy turkey burgers because 9/10 they were dry and lacked flavor, but this all changed when my Mom made these for the Fourth of July. The beautiful thing about this recipe is that it can be used for not only turkey burgers, but also for turkey meatballs. I find that when I have healthy options prepped, it makes it a whole lot easier to throw together meals. I typically end up using this recipe to make turkey burgers one night, and then use the leftover meat to make turkey meatballs the following night for dinner.
WHAT YOU NEED:
- 1lb lean ground turkey
- 1/2 onion
- 1 cup italian breadcrumps
- 1/2 cup parmesan cheese
- 1/4 cup basil
- 1/4 cup parsley
- 2 cloves garlic
- 1tbsp worcestershire sauce
- 2tbsp ketchup
- 1/4 cup milk
- 2 eggs
- 3/4tsp pink salt & pepper
WHAT TO DO:
- Preheat oven to 400 degrees F.
- In a large bowl, combine everything but the turkey. Mix well.
- Add turkey, using fingers, gently mix all the ingredients until thoroughly combined.
- From the meat mixture, scoop out amount desired for either turkey burgers or meatballs and place onto heavy nonstick baking sheet, spacing apart.
- Drizzle with olive oil.
- For turkey burgers, bake 15-20 minutes. For turkey meatballs, cook around 12 minutes. Be sure to cut one in half and make sure that juice runs clear.
- For burgers: serve with whatever toppings float your boat– for us, (as pictured above) we topped with grilled onions, romaine lettuce, tomatoes, and fresh avocado.
- For meatballs: serve over a pasta noodle of your choice (I am a big fan of whole wheat organic linguine), and top with parmesan cheese.