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Turkey Burgers with Raspberry-Chipotle Sauce

Serves 4.

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    Turkey Burgers with Raspberry-Chipotle Sauce

    How to turn a turkey burger into something your backyard guests will swoon over? Spread on this smoky berry sauce that offers a sweet heat and a wonderful counterpoint to turkey. A bit of goat cheese helps infuse the meat with creamy moisture, which is especially important if you’re using lean ground turkey breast.

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    Meatballs are for spaghetti

    To keep burgers from turning into giant meatballs during cooking, poke the patties a few times with a skewer prior to grilling. You can also gently press your thumb into the centre of each patty to form about a 1/4 in (0.6 cm) depression. Both methods help the meat expand during cooking to keep the burgers flat.

    Wash up

    To avoid contamination with raw meats, wash your spatula or other cooking utensil after each time it comes in contact with meat that isn’t fully cooked yet, such as after flipping a burger.

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    Turkey Burgers with Raspberry-Chipotle Sauce

    Ingredients

    • 1 tsp (5 mL) grapeseed oil
    • 1 shallot, chopped
    • 2 garlic cloves, minced
    • 1 1/2 cups (350 mL) raspberries
    • 2 tsp (10 mL) fresh thyme
    • 1 tsp (5 mL) minced chipotle chili canned in adobo sauce
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1 1/2 Tbsp (22 mL) chia seeds
    • 1 lb (450 g) organic ground turkey
    • 1 carrot, shredded
    • 1/3 cup (80 mL) finely chopped oil-packed sun-dried tomatoes
    • 2 oz (57 g) soft goat cheese, crumbled
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 4 whole grain buns (optional)
    • 2 cups (500 mL) spinach

    Nutrition

    Per serving:

    • calories251
    • protein32g
    • fat7g
      • saturated fat2g
      • trans fat0g
    • carbohydrates13g
      • sugars3g
      • fibre5g
    • sodium309mg

    Directions

    01

    Heat oil in medium saucepan over medium heat. Add shallot and half the minced garlic; heat for 1 minute. Add raspberries, thyme, chipotle chili, lemon juice, and pinch of salt to saucepan. Simmer until raspberries break down, about 5 minutes. Stir in chia seeds and heat for 1 minute more. Set aside to cool and thicken. Reheat if needed, to serve on burgers.

    02

    Preheat grill on high heat for 10 minutes and then lower to medium for cooking.

    03

    In large bowl, gently mix together turkey, carrot, sun-dried tomatoes, goat cheese, remaining minced garlic, salt, and pepper. Form into 4 equal-sized patties. Place burgers on grill and cook for 5 to 6 minutes per side, or until an internal temperature of 165 F (74 C) is reached in each burger. Remove burgers from grill and place bun halves, if using, on grill and heat just until toasted, not burnt, about 20 seconds.

    04

    Serve burgers on buns topped with Raspberry-Chipotle Sauce and spinach. If not using buns, place spinach on plate and then nestle burgers on greens and spread sauce on patties.

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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.