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Saucy Black and Blue BBQ Turkey Burgers

Makes 8 burgers.

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    This makes a big batch of burgers—great for stocking the freezer! Or make a half batch if cooking for a smaller crowd, and use up the leftover berry barbecue sauce for all your grilled favourites, even pizza.

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    Tip: Freeze leftover 1/2 cup (125 mL) berry barbecue sauce. Mix with cream cheese for a sandwich spread or mayo for a burger condiment.

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    Saucy Black and Blue BBQ Turkey Burgers

    Ingredients

    Sauce
    • 1 large red onion, coarsely chopped
    • 2 garlic cloves, cut in half
    • 1 cup (250 mL) blackberries
    • 1 cup (250 mL) blueberries
    • 1/3 cup (80 mL) palm sugar
    • 1/4 cup (60 mL) balsamic vinegar
    • 1 Tbsp (15 mL) ground ginger
    • 2 tsp (10 mL) smoked paprika
    Burgers
    • 2 lbs (1 kg) lean ground turkey
    • 3/4 cup (180 mL) gluten-free rolled oats
    • 1/3 cup (80 mL) chopped cilantro
    • 1/2 cup (125 mL) mayonnaise
    • 2 cups (500 mL) baby spinach
    • 1 avocado, sliced
    • 8 buns

    Nutrition

    Per serving:

    • calories527
    • protein32g
    • fat26g
      • saturated fat5g
      • trans fat0g
    • carbohydrates44g
      • sugars14g
      • fibre7g
    • sodium361mg

    Directions

    01

    For sauce, whirl all ingredients in food processor until smooth. Scrape into large, wide frying pan. Cook, stirring often, over medium-low heat until sauce is thick and reduced to about 2 cups (500 mL). This will take between 20 to 25 minutes. Reduce heat to low toward end of cooking.

    02

    Cool completely.

    03

    For burgers, blend turkey with 1 cup (250 mL) cooled sauce, oats, and cilantro. For best results, refrigerate mixture for at least 3 hours or overnight. Divide into 8 equal portions, then form each into a patty, about 3/4 in (2 cm) thick. Mixture is moist, but the oats help keep it together for cooking.

    04

    Stir 1/2 cup (125 mL) sauce with mayonnaise and set aside. Pan-fry burgers over medium-high heat until cooked through, 4 to 5 minutes per side, or until internal temperature measures 165 F (75 C). Serve in toasted buns, topped with mayo mixture, extra berry sauce, baby spinach, and avocado slices.

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