a little bit different, but moist and flavorful, these teriyaki turkey burgers are one of my favorite go-to recipes. since the burgers cook in a skillet and not on the grill, they are suitable for all times of year in climates where it often rains or reaches freezing. though this time i served these burgers with mac and cheese, we often use baby carrots and purchased root vegetable chips or kettle chips as easy sides.
Yield: 4 servings
Nutrition: 318 calories, 7 carbs per serving
1 pound ground turkey
2 tsp garlic powder
1 tsp Caribbean seasoning
1/4 tsp black pepper
6 tbsp teriyaki sauce + 2 tbsp water
2 tbsp Canola oil, divided
1 large onion, sliced
Combine the ground turkey, garlic powder, Caribbean seasoning, black pepper, and 4 tbsp teriyaki sauce mixture in a large bowl. Divide the turkey mixture into 4 equal portions, shaping each portion into a patty.
Place a large nonstick skillet over medium heat until hot; coat with 1 tbsp Canola oil. Add the onion slices and cover/cook until the onions are golden brown (approximately 10 minutes), stirring frequently.
Stir in 1 tbsp teriyaki sauce mixture. Remove the onions from the pan, and keep warm. Add second tablespoon of Canola oil to the pan. Add patties; cook 5 minutes over medium heat. Add remaining 3 tablespoons teriyaki mixture to pan. Carefully turn patties over, and cook for 3 minutes or until golden.
Serve patties on romaine lettuce or traditional buns with cooked onions on top. I suggest mayonnaise, and James suggests tomatoes.