I love finding new ways to make chicken and turkey interesting...and I'm really happy with how these burgers turned out. The "surprise" inside adds a lot of moisture, as does the yogurt, so they're not too dry, which is the crux of the typical turkey burger. These flavors really lend themselves to fruit, so this would be great served with a couple slices of pear, a cranberry sauce, or a chutney. If you're really watching your calories, forgo the prosciutto...but if you can allow the extra calories (50 or so for 2 slices), it adds a great saltiness and crispiness to the outside of the burger. I've also noticed that different brands of ground turkey breast really differ in texture--Jennie-O is pretty easy to handle. I tried a kosher brand today that was really sticky. Either way, it tastes good--just be warned that they might be a little tacky when forming. I serve this along with my Arugula Salad with Rosemary-Roasted Grapes and Pistachios.
2 lb lean turkey meat, ground
2 teaspoons poultry seasoning
1-2 teaspoon onion flakes (depending on taste)
1/2 c. fat-free plain yogurt.
1 shot worcestershire sauce
1 Tablespoon chopped fresh sage
6 Tablespoons shredded part-skim mozzerella
1 pack sliced prosciutto (or 12 slices)
6 whole wheat hamburger buns
1. Mix turkey, poultry seasoning, onion flaes, worcestershire, and sage in a big bowl.
2. Score into 6 with fingers and pick up 1/6 of the mixture with your hands. Form into two discs. Put 1 Tablespoon mozzerella on the center of one disc and put the other turkey disc on top. Seal the edges. Salt and Pepper both sides. Repeat with rest of meat.
3. Wrap 2 slices prosciutto around each turkey burger.
4. On medium heat, heat olive oil in pan and cook turkey burgers until no longer pink in the center.
5. Serve on whole wheat buns with chutney.
Makes 6 burgers.
Printable version here.
Delicious.
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