Turkey burgers get a bad rap. People think they’re bland and plain…. SO not true! … We love a good turkey burger because it can be seasoned so many different ways: “basin” (basically Asian,) southwest, Greek, or Indian. We call these “Thanksgiving burgers” because they channel a Thanksgiving stuffing vibe: onion, celery, sage and thyme. (If extra carbs are what you’re craving, add some whole grain breadcrumbs and you’ll have your stuffing game on point!)
Turkey burgers are low in saturated fat, making them a great choice for people who want to eat healthy but still love a good burger. To one pound ground turkey, add: 1/2C chopped onion, 1/2C chopped celery, 1 teaspoon each: granulated garlic, dried sage, and dried thyme. Mix well. Form into three 5.3oz. burgers, and set aside.
Spread green beans out in one layer on a sheet pan covered with foil. Sprinkle with 1 tsp. olive oil and 1 tsp. granulated garlic. Add 2 plums, sliced into 6 pieces each. Roast on a sheet pan for 30 minutes at 450º.
When the vegetables are 15 minutes from being ready, set the burgers out on the grill. Grill until cooked throughout; 10 minutes. Be careful not to overcook, or they will get dry. A meat thermometer is your best friend. They should be at 165º. Ground chicken or turkey safe internal temps are a little higher than ground beef, which is considered safe at 160º. After removing it from the grill, let them rest for 5 minutes.
Top them with your favorite Dijon mustard mixed into nonfat plain yogurt. (I made it, and then forgot to snap the photo with it on top!)
Here’s your printable recipe!
Thanksgiving Turkey Burgers
- 1 lb lean ground turkey
- ½ cup yellow onion diced
- ½ cup celery diced
- 1 tsp ground sage
- 1 tsp ground thyme
- 1 cup whole wheat panko bread crumbs
- 1 egg
- Preheat a charcoal or gas grill.
- Combine the 7 ingredients together and form into patties.
- Set the burgers on the grill. Grill, turning only once, until cooked throughout; approximately 10 minutes. A meat thermometer should read 165º. After removing burgers from the grill, let them rest for 5 minutes.