After finding out that my iron levels have been VERY low as of late, my doctor has
forced me recommended that I eat “more…red…meat!”
And so, I’ve kind of jumped on the Paleo-wagon (i.e., I’ve been eating A LOT of red meat!). But, you know what? Red meat just doesn’t cut it for me…I actually like lentils…and quinoa…and kale…and well, everything but RED meat!
Ironically, I was craving burgers the other day but not the “regular” sort of burger…a healthier, “cleaner” version…and so, I whipped up these, made with organic turkey…
According to my husband, “why would you want to make a burger with anything but red meat?” (He’s a big meat eater, as you can tell!).
I figured I could still satisfy my burger craving, but in a healthier way, of course…And after having overdosed on red meat for the last few weeks I’ve decided to take a indefinite hiatus (and coincidentally up my daily doses of Spatone iron supplements!).
Back to the burgers…if you’re looking for a super-juicy (fatty) burger, this may not be the burger for you. On the contrary, if you prefer a leaner cut of meat and don’t mind the missing fat then this is a winner!
These are packed with flavour, yet light and easily digested, unlike regular (i.e., red meat) burgers.
The tangy, creamy avocado aioli adds an extra punch of flavour, so much so that you can do without additional toppings or condiments…as least, that’s how we liked them (and yes, my husband DID eat them and he DID like them!).
(Yields 8-10 large burgers)
2 x 450g lean ground turkey
4 tbs. extra virgin olive oil
1/2 medium red onion, finely diced
1/2 large bell pepper, finely diced
2 large eggs
2 tbs. freshly chopped parsley
2 tsp. dried oregano
1 1/2 tsp. dried thyme
1/3 cup grated Parmesan cheese
1 1/2 cups gluten-free breadcrumbs (or regular breadcrumbs)
salt and pepper to taste
1 ripe avocado
1 tbs. mayonnaise
1 tbs. fresh lime juice
1 tbs. extra virgin olive oil
1 garlic clove
Blend all ingredients in a small food processor until smooth. Adjust seasoning according to taste. Set aside while preparing the burgers.
Heat 2 tablespoons of olive oil in a medium frying pan on medium-low heat for 1-2 minutes. Add the onions and pepper and saute for 8-10 minutes or until translucent. Set aside to cool while you prepare the burgers.
In a large mixing bowl, add all of the ingredients, except for the ground turkey and breadcrumbs. Mix with a spatula or whisk until combined.
Add the turkey and gently mix with your hands until just combined. Add the breadcrumbs and mix again until just combined.
*TIP: The less you work the meat with your hands, the less tough the burgers will be.
Form large patties with your hands, about 1-1 1/2 inches thick, or as desired and set aside on a plate lined with parchment paper.
*TIP: Before cooking all of the burgers, make one tiny burger and saute until fully cooked. Taste and adjust seasoning to the burger mixture if needed.
Heat the remaining 2 tablespoons of olive oil in a medium frying pan (if cooking in batches) on medium heat for 1-2 minutes. Add the burgers and cook (covered with a lid) for about 7 minutes per side.
*TIP: Covering the burgers and cooking them slowly will help retain all the juices, as turkey tends to dry out because it has little fat in it to keep it moist.
NOTE: To check doneness, stick a fork or knife through the center of the burgers, if it comes out very hot the burger should be fully cooked.
You can never be to sure with ground chicken and turkey, so I prefer cutting through one burger (almost halfway through the center) to check if it is fully cooked!
Once the burgers are fully cooked, turn up the heat to high and cook each burger for about 1 minute per side until browned and crispy. Remove immediately from the heat.
Serve with avocado aioli spread on a toasted hamburger bun and a side of dill pickle kale chips.