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Moist Turkey Burgers

 Moist Turkey Burgers
"Although I've tried a number of turkey burgers, I always thought they were too dry," says Shirlea Ann Roman of Jamestown, New York. "Cooking the onion first before adding it to the patties makes these burgers moist and flavorful."
2 ServingsPrep: 20 min. + chilling Cook: 10 min.


  • 1/3 cup finely chopped onion
  • 1/2 teaspoon canola oil
  • 1/2 cup soft bread crumbs
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • Dash salt
  • 1/2 pound lean ground turkey
  • 2 hamburger buns, split
  • 2 lettuce leaves
  • 2 slices tomato


  • Place onion and oil in a small skillet; cover and cook for 3-4
  • minutes or until very soft, stirring occasionally. Cool.
  • In a large bowl, combine the bread crumbs, soy sauce, Worcestershire
  • sauce, garlic powder, poultry seasoning, mustard, pepper, salt and
  • onion. Crumble turkey over mixture and mix just until combined.
  • Shape into two patties. Wrap in plastic wrap and refrigerate for at
  • least 20 minutes.
  • In a nonstick skillet coated with cooking spray, cook patties over

2 of 2

Moist Turkey Burgers (continued)

Directions (continued)

  • medium heat for 4-5 minutes on each side or until a thermometer
  • reads 165°. Serve on buns with lettuce and tomato. Yield: 2
  • servings.
Nutritional Facts: 1 burger equals 353 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 549 mg sodium, 32 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.