The Fresh 20 Turkey Burger. “As turkey burgers go, ours are pretty spectacular. I can say this because so many subscribers weighed in on the recipe. Juicy inside and stuffed with basil and provolone cheese, these are no ordinary burgers. Keep this recipe on summer long repeat.” Melissa Lanz
Melissa’s bread crumb recipe is made from 1 crisply toasted whole wheat hamburger bun ground in a blender until mealy in texture.
Excerpted from The Fresh 20, © 2013 by Melissa Lanz. Reproduced by permission of William Morrow. All rights reserved.
- 1 pound ground turkey
- ½ cup bread crumbs (see notes)
- ½ lemon (juice only)
- ½ green bell pepper (finely chopped)
- 1 tablespoon shredded fresh basil
- 2 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 thin slices provolone cheese
- 4 whole wheat hamburger buns (split and toasted)
- pantry dressing and/or ketchup, homemade or organic store-bought (the pantry dressing & homemade ketchup recipes are available in Melissa’s book)
- 4 butter lettuce leaves
- 1 medium tomato (sliced)
Preheat an outdoor grill (or alternatively use a grill pan, I did. GREG).
Combine the turkey, bread crumbs, lemon juice, green bell pepper, basil, oregano, salt, and pepper in a medium bowl and mix well.
Divide the turkey mixture into 8 equal portions and form into thin patties. Place 1 slice of the cheese on top of a turkey patty and place a second patty on top; seal the patties at the edges to enclose the cheese. Repeat to form the remaining 3 burgers.
Grill the burgers until cooked through, about 5 minutes per side.
Spread a tablespoon of dressing (or homemade ketchup, or both) on the bottom of each toasted bun. Top with the burgers, garnish with the lettuce and tomato, and add the tops of the buns.