Source: National Peanut Board
Turkey burgers are a must-have on a burger menu. Some customers are seeking what they perceive as a healthier option, while others may be excluding red meat. Since ground turkey can be less juicy than beef, it benefits from condiments and sauces. Chef Iserloh ramps up moisture and flavor without raising calories by grinding turkey breast with teriyaki sauce, peanuts and mushrooms, then serving the patty in a pita with a “special sauce.”
2 cups baby spinach
1 clove garlic, quartered
1/2 cup reduced-fat mayonnaise
Zest of 1 lemon
1 tbsp. lemon juice
1/2 cup unsalted, roasted peanuts
8 oz. fresh mushrooms, such as button and cremini
1/2 lb. turkey breast meat
2 tbsp. teriyaki sauce
1 ripe Hass avocado, thinly sliced
4 large romaine lettuce leaves or 1 cup packed baby spinach leaves
4 small (5-in.) whole wheat pitas
- In food processor, combine spinach and garlic. Process until spinach is finely chopped. Add mayonnaise, lemon zest and lemon juice; blend until smooth. Transfer to a container and clean food processor bowl.
- Preheat oven to 400°F. Place peanuts in food processor and pulse until finely chopped. Add mushrooms; pulse again 10 to 15 times until finely chopped. Add turkey meat and teriyaki sauce; pulse until just combined. (Mixture should be sticky and moist.)
- Form turkey mixture into four equal patties; place on plate or waxed paper.
- Heat large skillet over med.-high heat. Pull skillet off heat and coat with cooking spray. Add burgers and place back on heat. Cook without moving for 4 min. until a golden crust forms. Spray tops of burgers with thin layer of cooking spray and flip. Cook 4 minutes longer.
- Place skillet with burgers into preheated oven; bake 20 to 25 min. until burgers are cooked through.
- To serve, layer one romaine lettuce leaf or 1/2 cup baby spinach leaves into each pita along with a few slices of avocado. Spoon in 2 tbsp. mayonnaise mixture. Slide in burger in and serve immediately.