I am so stoked it's the weekend! Today, I'm giving you a healthy recipe! Get ready for some Tomato Basil Turkey Burgers! Mmmm. This recipe is adapted from Tone It Up. I made these the other night, and I've been having them for leftovers for 2 days now! They're so tasty. TIP: Make leftovers!! They make lunch easy as pie for the next day!
I like to top them with some spinach or romaine, sliced tomatoes, mustard, and ketchup! Simple and delicious!
I originally had some issues with the recipe from Tone It Up, because of the egg white to meat ratio. Here's an essential tip! Measure out your meat before you add egg whites, and then add just enough to bind in together a little bit. Your meat should not be drowning in egg whites.....not that I've ever done that. Please, I don't make mistakes you guys. Anyway.....
Here's the recipe!
Tomato Basil Turkey Burgers
(to make 8 patties)
32 oz lean ground turkey (2 packages)
4 egg whites (use your judgement for more or less)
2 cups Spinach, chopped*
4 tbsp Olive Oil
12 fresh Basil Leaves, chopped*
1/2 - 3/4 cup Sundried Tomatoes
6 cloves garlic, minced
Pepper to your liking
**Add breadcrumbs if necessary, I found it helped bind the patties better.
*When chopping the spinach or basil, I like to use scissors! It makes it so much faster, and who doesn't like to save time?! Learned this little gem of a tip from K&K over at Tone It Up.
Thaw the turkey meat. In a large bowl, mix your ground turkey with the egg whites. Add in olive oil, sundried tomatoes, garlic, and pepper. Mix well.
Add spinach and basil leaves and fully incorporate. Lastly, add bread crumbs if necessary.
From meat into 8 patties (if it's a little more or less that's fine). Heat grill to high for a minute, and then bring down to low. Cook for 5 minutes per side. Then, cook on low for another 2 minutes per side. Take off the grill, and serve with the above suggested toppings, on a whole wheat bun, or a lettuce wrap. I added sweet potato fries on the side with a garden salad.