Thursday, February 13, 2014

Jalapeño Turkey Burger

The key to a good turkey burger (especially if you are using 99% lean turkey) is moisture. Enter the whole egg.  I like to also add some form of heat when I'm cooking with such a lean protein. Don't let the title scare you though, you can always seed the jalapeño. No seeds = no heat!  I served the burgers with some delicious baked polenta fries in order to make this my Hart Healthy dish!

Source: Amy Hart


  • 8 ounces 99% lean ground turkey
  • 1 Large Egg (beaten)
  • 2 TBSP breadcrumbs (I used Ian's whole wheat panko)
  • 1/4 tsp Lawry's Seasoned Salt
  • A few dashes of hot sauce 
  • Olive Oil Spray
  • 2 slices fat free cheese ( I used Swiss)
  • 2 Whole Wheat Buns
  • 1 Jalapeño sliced thin 
  • 2 TBSP low-fat mayonnaise

Optional Burger toppings: Lettuce, Onion, Tomatoes


1. Preheat a grill or grill pan to med-high heat.

2. In a medium bowl mix the egg and the breadcrumbs.

3. Add in the turkey, salt, and hot sauce and mix until combined.

4. Shape evenly into 2 patties and spray the patties with olive oil spray.

5. Place the patties in the grill pan and cook 2-3 minutes per side. Add the cheese to the patties with about 1 minute left.

6. Place the bottom of the bun on a plate (toasted if desired) and top with burger toppings of your choice and jalapeño slices. Follow with the patty. Spread the mayo on the top bun and serve.

Yield: 2 servings

Nutritional info:  325 calories,  11 g fat, 21 g carbs, 36 g protein, 3 g sugar
(Calculated from

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