Scooped Turkey Burger

Scooped Turkey Burger

Chef Spike Mendelsohn of Washington, DC’s Good Stuff Eatery shares this innovative burger recipe. He uses turkey meat, a leaner alternative, and literally scoops out the carbohydrates by removing the center of the bun. His healthy garden mayo makes for a burger that’s still bursting with flavor. For another low-calorie burger option, try Bill's OZ-ified Chia Burger.

Recommended

5 tbsp olive oil
1 cup celery, diced
1 cup scallions, diced
2 green apples, cored and diced
2 lbs green apples, cored and diced
1/4 cup grated lemon zest
1 tsp sea salt
1 tsp freshly ground black pepper
Multigrain buns, sliced
1 Multigrain buns, sliced
Pour 2 tbsp of olive oil in a skillet over medium heat. Add the celery, scallions and apples. Cook, stirring occasionally, for 15-20 minutes. Remove from heat. Add the turkey, lemon zest, sea salt and pepper. Stir until well combined.

To make the patties, roll 6 turkey balls, about 4 oz each, and form each into a patty. Arrange on a tray, cover and refrigerate.

Heat a large skillet over medium-high heat and add the remaining olive oil to cover the entire bottom. After 2 minutes, reduce the heat to medium and place the patties into the skillet. Season with salt and pepper and cook for 4 minutes. Flip and cook on the other side for 1 minute.