Eosinophilic Esophagitis Friendly Turkey Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground turkey (93% lean)
- 3 scallions, green tops only, thinly sliced
- 1 tbsp garlic-infused oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ¾ tsp salt
- ½ tsp black pepper
For cooking
- 1 tbsp olive oil
For serving
- 4 gluten free burger buns
- 4 leaves butter lettuce
- 1 medium tomato, sliced into 4 rounds
- 4 slices cheddar cheese (optional)
Can be omittedcheddar cheese
Instructions
- 1
In a large mixing bowl, combine the ground turkey, sliced scallion greens, garlic-infused oil, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix with your hands just until the ingredients are evenly distributed — stop as soon as the mixture is uniform, about 30 seconds of mixing.
- 2
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb — this prevents the center from puffing up during cooking.
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