Homemade Turkey & Veggie Burgers

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I am ALL about a simple, quick meal that is satisfying and easy to change up! Enter these homemade turkey burgers (always loaded with some veggies) and you’ve got the easiest lunch or dinner meal that can pack in some protein, fiber, healthy fats and keep you satisfied and full :) I have another recipe posted (actually the first one I had ever posted!!!) that was even more simple - just turkey, whatever chopped vegetables, and throw it on the pan. I tried to make these stay a little more compact by adding the egg yolk and some oats to hopefully bind the mixture.

I definitely recommend playing around with ingredients and trying to find your groove in cooking. Oftentimes, I get a recipe from seeing something else on my Instagram feed and trying to replicate with what I have (usually very minimal ingredients as I am NOT that stocked up). But when it comes to the chopped vegetables this is an easy way to get creative and utilize different items in the fridge! I happened to have kale and peppers last night to make these - but in the past I have chopped up spinach, mushrooms, onions, even riced broccoli and added into a turkey mixture just to get in some more veggies. Alas, what I used is posted below - and it turned out pretty dang goood. Let me know if you agree in the comments :)


Makes about 6 patties (depending on the size you make them) and serving size is based off your own hunger. I had 2. If I had more sides/a bun/more to fill me up, maybe one would suffice. Bottom line - it is up to you and your body to recognize how much is “enough” - it is not something I can decide for you :)

this was before I added half of the ingredients FYI - I started with this and decided what else to add!

this was before I added half of the ingredients FYI - I started with this and decided what else to add!

Ingredients:

  • 1 lb ground turkey

  • 1 egg yolk (serves as a fat + protein source and binds together the mixture)

  • 1/4 cup oats (can swap bread crumbs here)

  • 1 bell pepper diced (can also dice 1/2 an onion, mushrooms, etc)

  • ~1 cup chopped kale (massage kale first to break down some of the fibers and chop)

  • 1/4-1/2 cup feta cheese (missing here sadly)

  • Seasoned with cumin, parsley, salt and pepper

  • Sliced avocado and spicy brown mustard for the side

  • Chicken broth (ONLY if needed to simmer in pan longer and not transfer to the oven)

Directions: place all ingredients in a big mixing bowl and get ready to mix a.k.a wash your hands. Mix together and form into patties.

TWO options to cook these bad boys:

  1. Skillet to Oven: Pre-heat oven to 350F. In a pan or cast-iron skillet, cook each patty on medium heat for about 3 minutes each side until lightly golden. The insides take a bit to cook through, so transfer to the oven (directly with a cast iron or transfer to a baking sheet) and cook for about 10-15 minutes or until cooked through.

  2. One pan skillet method: In a pan or cast-iron skillet, cook each patty on medium heat, flipping every ~3 minutes onto the next side. If unable to cook thoroughly in the middle, place about 1/2 cup of chicken broth into the pan with a lid and lower the heat to medium-low, letting simmer for about 10 minutes.

  3. Both ways come out delicious - one just has less cleaning! ;) I highly recommend the cast-iron skillet because you can transfer from the stove top to the oven in the same pan and it cooks very evenly. One of my favorite kitchen essentials!

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