These burgers rock. Turkey can be difficult to keep moist, but not with this recipe! I made these the other night. My 7 year old took a bite, looked at me and said, “Man! These things are moist! Is that the right word, Momma? Moist?” So, there you go! It’s also a much healthier twist on the traditional ‘burger and fries’!
Roasted Garlic and Feta Turkey Burgers
(I always make 8 burgers because my fam loves leftovers…if you don’t want to make as much, cut the recipe in half!)
3 lbs. ground turkey (Click here for a beef vs. turkey comparison!)
6 oz. crumbled feta cheese
Roasted garlic paste (see my easy roasted garlic recipe here. Once you have your roasted garlic, simply mash or blend with about 4-5 Tbsp. extra virgin olive oil…wa-lah! Roasted garlic paste!
Kosher (or whatever kind you use) salt and Fresh black cracked pepper to taste
Provolone or mozzarella cheese (Or none! Whatever you prefer)
Burger outfit (A.K.A. hamburger buns…I use the word ‘outfit’ because everyone has their favorite. It ‘dresses’ the burger so you can get it into your mouth without making your hands a mess! I love those thin buns by Earth Grains...it’s just enough bread without taking away from the burger..yummy! My kids love them, too!)
Burger ‘Accessories’, or Topping suggestions: Sliced tomato, fresh spinach, avocado, crispy sautéed red onions or bean sprouts..it’s all good!)
Now, for the 1-2-3 burger process*!
Place turkey, feta, roasted garlic paste, salt and pepper in a stand mixer, or you can just use your hands (don’t forget to take your rings off…yuk!) Gently mix all ingredients until well blended. Shape the meat into a ball. Using the side of your hand, score the meat into fourths. Take each fourth and split it in two. This will keep your burgers all the same size. Place on heated grill about 4 min. each side, adding the cheese the last minute to melt.
*Here’s the 1-2-3 burger process:
4 medium sweet potatoes, washed, dried and cut into fries. (I leave the skins on …tons of fiber and other vitamins!
(Click here for quick sweet potato info.!)
extra virgin olive oil
kosher salt and cracked black pepper
seasoning of choice (suggestions: paprika, cajun seasoning, cayenne pepper, or, you can even use a pre-packaged taco seasoning mix if you like!)
parchment paper (important!)
(regular potatoes can be made this same way…I make a combination sometimes depending on what I have on hand, as seen in the picture at the top!)
Pre-heat oven to 425°.
In a bowl, place the fries, oil, and all seasonings. Toss until all of the sweet potatoes are completely coated. Place parchment paper on a large
baking sheet. This is important because of the high natural sugar content in a sweet potato. The parchment paper ensures that the fries won’t stick. If you have to use foil, make sure it is coated well with olive oil cooking spray.
Bake at 425° for about 30 – 40 minutes. If you can’t serve immediately, turn oven to 150° to keep fries warm.
Most kids don’t look at potatoes or sweet potatoes as a vegetable on their plate, so it’s easy to throw in some broccoli or asparagus for additional veggie intake! Enjoy!
How do you get your kids to eat their veggies?
This post was linked to:
Blessed With Grace
Balancing Beauty and Bedlam
All the Small Stuff
$5 Dinner Mom
Bacwoods Fern’s ‘Two Things I Love’ Tuesday
Kelly the Kitchen Kop’s
and will be linked to
Designs by Gollum’s