RecipesDinner
Dinner
Lean Turkey Burger
A turkey burger stacked with melted light cheddar and a cool yoghurt sauce, juicier than a leaner cut usually allows. Lands a lot lighter than a drive-through version, and comes together just as fast.
- Serves
- 3
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar
Per serving
- Calories
- 586kcal
- Protein
- 46g
- Carbs
- 46.9g
- Fat
- 23.8g
- Fibre
- 2.2g
01
Ingredients
For 3 servings · MetricUS
- **For the patties**
- 400gTurkey thigh minceone pack
- 1Eggbinder
- 3 tbspPlain flourbinder
- 1 tspOnion granules
- 1 tspGarlic puree
- 1 tspSmoked paprika
- ¼ tspChilli powderdial up or down to taste
- ½ tspDried thyme
- ½ tspDried oregano
- ½ tspSalt
- ¼ tspBlack pepper
- 1 tbspOlive oil
- **For the sauce**
- 120g2% Greek yoghurt
- 1 tspLemon juice
- 1 tbspFresh chiveschopped, or a pinch dried
- 1 pinchSalt
- **To build**
- 3 slicesLight cheddar
- 3Burger buns
- 3 leavesRound lettuce
- 1Tomatosliced
- ½Red onionthinly sliced
- **For the patties**
- 14 ozTurkey thigh minceone pack
- 1Eggbinder
- 3 tbspAll-purpose flourbinder
- 1 tspOnion powder
- 1 tspGarlic paste
- 1 tspSmoked paprika
- ¼ tspChili powderdial up or down to taste
- ½ tspDried thyme
- ½ tspDried oregano
- ½ tspSalt
- ¼ tspBlack pepper
- 1 tbspOlive oil
- **For the sauce**
- ½ cup2% Greek yogurt
- 1 tspLemon juice
- 1 tbspFresh chiveschopped, or a pinch dried
- 1 pinchSalt
- **To build**
- 3 slicesReduced-fat cheddar
- 3Burger buns
- 3 leavesGreen leaf lettuce
- 1Tomatosliced
- ½Red onionthinly sliced
02
Method
Make the patty meat.
Crack the egg into a big bowl.
Add the turkey thigh mince, flour, onion granules, garlic puree, smoked paprika, chilli powder, thyme, oregano, salt, and pepper.
Mix with your hands until the seasoning runs all the way through and the mince starts to hold together.
Do not overwork it, just get it even.
Form the patties.
Divide into three and shape each into a patty a little wider than your buns, since they shrink as they cook.
Press a shallow dip into the centre of each so they cook flat.
Batching.
To batch ahead, stack the raw patties between squares of parchment and freeze for up to 1 month.
Cook from frozen over lower heat, or thaw in the fridge first.
Make the sauce.
Stir the yoghurt, lemon juice, chives, and a pinch of salt together in a small bowl.
Set aside.
Cooking.
Heat the olive oil in a griddle pan or fire up the grill to medium.
Cook the patties for 5 to 6 minutes a side, turning once, until firm and cooked through with no pink in the middle.
Lay a slice of light cheddar on each patty for the last minute so it softens.
Assembly and serving.
Warm the buns cut-side down for the last 30 seconds.
Spread yoghurt sauce on both halves.
Build each one: bun base, lettuce, tomato, patty with melted cheese, red onion, then the top.
For a lighter build, skip the bun and fold each patty into two big lettuce leaves with the sauce and salad inside.