Happy Memorial Day weekend! It’s time to enjoy the start of summer, break out the grill, and start slathering on the sun screen. But first, a big thank you to all who have served our country – I hope we can all remember that this weekend is about much more than sales and vacations. Lots of love to all those who have served and their families who support them.
We’re staying pretty low key this Memorial Day – it’s not worth getting near the airports or the freeways around here! – but we are breaking out the grill. The hubbs and I are big fans of turkey burgers, but often they get dry and seem to be flavorless. A few years ago we found a recipe in Cooking Light that has become one of our favorites. The burgers stay juicy and moist, and the sauce is incredibly addictive. They’re particularly tasty with a cold beer and some sweet potato fries, which makes them great for weekend grilling! They’re also pretty dang good on a George Foreman, so don’t be afraid to bust that guy out too if you don’t have a grill or if the weather isn’t cooperating.
This isn’t my favorite photo but the recipe is so good that I wanted to share it in time for the holiday. Plus, I have a hard time shooting them because all I want to do is eat them. Next time I need to make these after eating something else. But you’ll see that the sauce is pretty runny, and that’s because I used Vegenaise instead of mayo in the sauce. It’s a bit runnier than traditional mayo, so if you use mayo in the sauce, you’ll have a thicker sauce. Oh, and I’ve tried several different ways to make the sauce a smidge healther – using yogurt instead, cutting down on the mayo – but nothing really worked. There’s something about that tang that you need in the sauce, so don’t skip it!
- ¼ cup chopped green onions
- 2 Tablespoons fresh orange juice
- 1 Tablespoon low-sodium soy sauce
- 1 teaspoon finely chopped and peeled fresh ginger
- 1 garlic clove, minced
- 1 pound of ground turkey breast
- 4 Hamburger buns
- Lettuce, for topping
- ¾ cup reduced-fat mayo or vegenaise
- 1½ Tablespoons finely chopped green onions
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 1 teaspoon fresh oj
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon finely chopped and peeled fresh ginger
- In a small bowl, mix all the ingredients for the special sauce. Cover and refrigerate to help the sauce thicken up a bit while you prepare the burgers. You can make the sauce the day before if you'd like.
- Combine the first 6 ingredients in a large bowl (green onions, oj, soy sauce, ginger, garlic, and turkey). Divide the mixture into four equal sections and shape them into burger patties. You'll want them about ¾ - 1" thick. (They'll seem a bit juicy but they will stick together, don't worry!)
- Cook the burgers on a grill rack coated with cooking spray for about 6 minutes on each side, or until done.
- Spread 2 Tablespoons of the sauce on each bun, top with the burger and lettuce and enjoy!
These burgers are great as leftovers as well. They stay moist, even if you warm them up in the microwave. Just toast up a fresh bun, slather on some of that sauce (if you haven’t eaten it all), and enjoy!