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I love burgers. All makes and models, all kinds of toppings. They can be a real gut buster though. No need to deny yourself one. Make it healthy and delicious. These Garden Turkey Burgers really surprised me. They were so full of unique flavors that I didn’t even use cheese. I didn’t want to mask the flavor of my seasonings and those veggies!

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So, how’s it taste?

I really wanted to be wowed by this recipe but it was just so-so for me. I enjoyed eating it but every time kept thinking that it needed something more. I’m pretty sure a lack of wow factor was partly my fault. The beef is mixed with parsley, cilantro, fresh ginger, coriander, cumin, and cinnamon. Even though I know better, I mixed the hell out of my beef to get it all incorporated. That produced a not-so-wonderful, overworked patty. I was still surprised how little flavor they had with all that good stuff mixed in. They smelled amazing while I was grilling them, but it was a bit bland in the final product. No big deal, there’s still a refreshing, rice vinegar-soaked cucumber salad and creamy, herby yogurt to accompany it. Still missing pizzazz though. The rice vinegar added a nice touch and extra level of flavor to the cucumber. Not tangy like you’d think with vinegar since it’s pretty mild. The two ingredients complimented each other very well. The yogurt sauce had all this stuff going for it, and was kind of lackluster, too. I salted it, I added dill, nothing made it better. Wasn’t bad, but wasn’t great. It’s one of those low-calorie dishes that’s good for the little amount of calories, but tastes like a low calorie dish. If I’m going to count calories, then they seriously need to also count in the flavor department.

All in all it wasn’t bad, but I think I wanted it to taste like my favorite, calorie-laden gyro. I did find that eating it gyro-style was way better than having it separated like you see in my picture. I even went so far as to cut the patty into bite-sized pieces and mix it with the cucumber and yogurt sauce, then stuff it in a pita that I toasted. It upped the calories a bit adding an extra pita half, but it was worth it. I think if you added a bit of feta, that might push it over into the great dish category. See, I really did want it to be a gyro and it is, just it’s “diet” cousin.

Beef Kefta Patties with Cucumber Salad

Cooking Light, July 2012
makes 4 servings
per serving: 321 calories, 12.1g fat, 28.7g protein, 1.8g fiber, 22.4g carbs

Ingredients:

Cooking spray
1 lb. ground sirloin
1/4 cup plus 2 tbsp. chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh cilantro
1 tbsp. chopped peeled fresh ginger
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 cups thinly sliced English cucumber
2 tbsp. rice vinegar
1/2 cup plain fat-free Greek yogurt
1 tbsp. fresh lemon juice
1/2 tsp. freshly ground black pepper
2 (6-inch) pitas, quartered

Directions:

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine beef, 1/4 cup parsley, cilantro, and next 5 ingredients (through cinnamon) in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 3 minutes on each side or until desired degree of doneness.

2. Combine cucumber and vinegar in a medium bowl; toss well. Combine yogurt, remaining 2 tablespoons parsley, lemon juice, and pepper in a small bowl; stir with a whisk. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates. Top each serving with about 2 tablespoons yogurt sauce. Serve each with 2 pita wedges.

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So, how’s it taste?

Really liked these a lot. French bread slices are pretty tops in my book for a burger “bun.” For this recipe, I used a wild rice mix that included long-grain rice and seasonings. I would recommend this as the seasonings added a lot of flavor. If you’re a fan of dill, you’ll enjoy this burger. There’s dill in the burger and in the sauce. That wasn’t enough for me, so I sprinkled a bit of dried dill on my finished burger. Exceptional! I do have one complaint though. This burger doesn’t hold together well. I cooked mine using a skillet and an indoor grill would work nicely, but DO NOT cook these on an outdoor grill. I guarantee you they will fall apart and go through the grill. Then you’ll never get to taste how awesome they are. Since they don’t hold together, they make for quite a messy burger, but that’s the sign of a good burger, right?

Here’s a plus that will counteract my complaint…the burger is 350 calories! Even less if you use a low-fat mayonnaise like I did. A big burger with lots of flavor and a tangy sauce that won’t put a dent in your calorie count.

Dijon & Wild Rice Turkey Burgers

Betty Crocker, Salads & Sandwiches, Summer 2001
makes 6 burgers
per burger: 350 calories, 17g fat, 29g carbs, 2g fiber, 22g protein

Ingredients:

Dilled Dijon Sauce
1/3 cup mayonnaise (low-fat works great)
1 tsp. chopped fresh or 1/4 tsp. dried dill weed
1 tsp. Dijon mustard

Burgers
1 lb. ground turkey
1/4 cup green onions, chopped
1 cup cooked wild rice (I used wild rice with seasoning)
1 tbsp. chopped fresh or 1 tsp. dried dill weed
2 tbsp. Dijon mustard
6 French rolls, split & toasted
Lettuce, optional
Tomato slices, optional

Directions:

1. Heat indoor grill pan* to correct setting according to the manufacturer or heat about 1 tablespoon of olive oil in a skillet over medium heat. In a small bowl, mix all sauce ingredients. Cover and refrigerate until serving.

2. In a large bowl, mix all burger ingredients except rolls, lettuce, and tomatoes. Shape mixture into 6 patties, about 3/4 inch thick.

3. Cook patties 12 to 15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165F.

4. Serve burgers on toasted rolls. Top with sauce, lettuce, and tomato.

*Note: I don't recommend cooking these burgers on an outdoor grill. The burgers don't hold together well and will fall through the grill. An indoor grill or skillet is recommended.

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So, how’s it taste?

I’m wishing I was sinking my teeth into one of them right now! The onion soup mix really makes these burgers tasty. Yep, that’s right, it’s all burger, onion soup mix, and bread. That’s it! I also like the change from a bun. It’s easier to dip the burgers into the au jus when they are in the oval shape on French bread. Instead of firing up the grill, I cooked my burgers in a skillet, so use whatever cooking method works best for you. The bread isn’t toasted in the picture above, but I highly recommend toasting it in a toaster oven or on the grill. I love simple dishes like this one that have big flavor and you can get your burger fix easily during a busy week!

French Dip Burgers

Pillsbury Easy Meals, September 2005
makes 4 servings
per serving: 260 calories, 13g fat, 14g carbs, 0g fiber, 22g protein

Ingredients:

1 cup water
1 package (1 oz.) dry onion soup mix
2 tbsp. water
1 lb. lean ground beef
8 diagonal slices French Bread (1/2 inch thick)

Directions:

1. Heat gas or charcoal grill. To make hot broth in 1-quart saucepan, mix 1 cup water and 2 tablespoons of the soup mix. Heat to boiling. Reduce heat to low; cover and simmer while making and grilling patties.

2. In medium bowl, mix 2 tablespoons water and the remaining soup mix until well blended. Stir in ground beef. Shape mixture into 4 oval-shaped patties, 1/2 inch thick.

3. Place patties on grill; cover grill. Cook with medium heat 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking time, place bread slices on grill; cook 1 to 2 minutes, turning once, until lightly toasted.

4. To serve, place each patty between 2 slices French bread. Serve with hot broth for dipping.

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So, how’s it taste?

I was apprehensive that I wouldn’t be a fan of a lamb burger. I’ve had lamb numerous times, but never cooked it at home. If you’re not a fan of lamb, try these burgers with lean ground beef or turkey instead. There’s so much flavor in these burgers with the lamb, onion, spices, and herbs. It reminds me of a gyro in burger form. The fresh slices of tomatoes and ribbons of cucumber add a freshness that compliments the burgers. The simple dill yogurt sauce is light and delicious without overpowering. The bulgur also helps in filling me up so I didn’t need a side and wasn’t looking for a snack soon after. If you like gyros, you’ll love this lower-calorie burger version. I think using a low-fat yogurt instead of a fat-free yogurt would pump up the sauce flavor just a tad. These burgers freeze very well.

This is definitely a meal that’s passed my would-I-eat-this-when-I’m-not-dieting test with a huge yes!

Lamb & Bulgur Burgers

New Dieter's Cookbook
makes 8 servings
per serving: 249 calories, 8g fat, 20g protein, 25g carbs, 5g fiber

Ingredients:

1 - 6 oz. carton plain fat-free yogurt
2 tsp. fresh dill or 1/2 tsp. dried dill
3/4 cup water
1/2 cup bulgur
1/2 tsp. salt
1/4 cup finely chopped onion
3 tbsp. fresh parsley
1 tsp. ground coriander
1 tsp. fresh thyme or 1/4 tsp. dried thyme
1/8 tsp. black pepper
2 cloves garlic, minced
1 lb. lean ground lamb
1/2 of a medium cucumber, cut lengthwise into thin ribbons
8 hamburger buns, split and toasted (I use Healthy Life to keep the calories low)
tomato slices

Directions:

1. For the sauce, in a small bowl combine the yogurt and dill. Cover and refrigerate until serving time.

2. In a small saucepan bring the water to a boil. Stir in the bulgur and 1/4 teaspoon of the salt. Reduce heat to low. Cook, covered, for 10 minutes. Remove from the heat. Let stand, covered, for 5 minutes.

3. Meanwhile, preheat the oven to 350F. In a large bowl combine the onion, parsley, coriander, thyme, pepper, garlic, and the remaining 1/4 teaspoon salt. Stir in cooked bulgur and lamb; mix well. Shape into eight patties. Place in a shallow baking pan. Bake in the oven for 20 to 25 minutes or until internal temperature registers 160F on an instant-read thermometer.

4. To serve, arrange the cucumber ribbons on roll bottoms. Add burgers, tomato slices, a dollop of sauce, and roll bottoms.

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So, how’s it taste?

Three simple toppings and I was in love. The chimichurri brings so much to the table with its punch of garlic, tang of vinegar, and fresh herbs. I find that fresh parsley is a big enhancement to many dishes. The Manchego melts beautifully and has a very mild flavor so it lets the chimichurri shine. The red onions give a pop of beautiful purple and a nice spicy bite. I was fully expecting to be bored with this burger because I thought three toppings just wouldn’t satisfy me, but I was completely wrong! The chimichurri makes a lot, so you could either halve the recipe for these four burgers or use the extra in other dishes. I found it’s fantastic on grilled chicken as well!

Argentinean Burger

Burgers, Fries & Shakes by Bobby Flay
makes 4 burgers

Ingredients:

Chimichurri
2 cups packed fresh flat-leaf parsley
1 tbsp. fresh oregano
4 cloves garlic
1 tsp. smoked sweet Spanish paprika
3 tbsp. red wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt & freshly ground black pepper

Burgers
1 1/2 lbs. ground chuck
Kosher salt & freshly ground black pepper
1 1/2 tbsp. canola oil
4 slices Manchego cheese
4 hamburger buns, split, toasted
1/2 red onion, sliced 1/4-inch thick

Directions:

1. For the chimichurri, combine the parsley, oregano, and garlic in a food processor. Pulse until coarsely chopped. Add the paprika, vinegar, oil, and salt & pepper to taste. Process until smooth. Transfer to a bowl. The sauce can be made 8 hours in advance, tightly covered, and refrigerated. Bring to room temperature before serving.

2. For the burgers, divide the meat into 4 equal portions. Form each loosely into a burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt & pepper.

3. Cook burgers in a skillet with the oil or if grilling, brush both sides of the burger with the oil. Cook to your desired degree of doneness. Top each burger with a slice of cheese during the last minute of cooking.

4. Place burgers on bun bottoms and top with a large dollop of chimichurri and a few slices of onion. Cover with bun tops and serve immediately.

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So, how’s it taste?

I really wish I could send a burger to everyone that reads this post. My words are not going to come close to doing it justice. Simply adding salt and pepper to your burger to cook it is genius. It really lets the beef shine and helps it to not get lost with all the toppings, and I’m big on burger toppings. Of course bacon tastes great on a burger, and the addition of blue cheese is a burger-eater’s dream. What I like best about this burger is the blue cheese sauce. Sure, you could stop after the bacon and blue cheese crumbles and have a great burger, but why not make it fantastic? The sauce takes no time to prepare and is outstanding. I dipped crackers in it, I dipped fries in it, I smothered my burger in it, and then dipped it too! You get the picture? It’s a bechamel sauce with finely chopped onions, a bit of cayenne, and chunks of blue cheese. I could gush over it all day, but don’t take my word for it. Try this burger for yourself and let me know how much you swooned over it, too!

Bacon Blue Burger

Burgers, Fries & Shakes by Bobby Flay
makes 4 burgers

Ingredients:

Blue Cheese Sauce
2 cups whole milk
2 tbsp. unsalted butter
1 small Spanish onion, finely chopped
2 tbsp. all-purpose flour
1/4 tsp. Kosher salt
Pinch of cayenne pepper
4 oz. crumbled blue cheese

Burgers
8 slices bacon, 1/4-inch thick each
1 1/2 lbs. ground chuck
Kosher salt and freshly ground black pepper
2 oz. blue cheese crumbles
2 tbsp. finely chopped fresh chives
4 hamburger buns, split and toasted, if desired

Directions:

1. For the sauce, pour the milk into a small saucepan and bring to a simmer over low heat.

2. Heat the butter in a small skillet over medium heat. Add the onion and cook until soft; about 5 minutes. Stir in the flour; cook for 1 minute. Slowly whisk in about half of the warm milk. Pour the onion/milk mixture back into the remaining warm milk. Whisk until the mixture thickens; about 2 minutes. Season with the salt and cayenne; continue cooking, whisking occasionally, for 5 minutes.

3. Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a bit of milk.

4. For the burgers, cook the bacon in a large skillet over medium heat until golden brown and crisp, 3 to 4 minutes per side. Remove to a plate lined with paper towels. Reserve 1 1/2 tablespoons of the bacon grease in the skillet.

5. Divide the beef into 4 equal portions. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

6. Cook the burgers, using the bacon grease, until golden brown and slightly charred on the first side, about 3 minutes. Flip burgers and cook until golden brown and slightly charred on the second side, 5 minutes for medium, 6 minutes for medium-well, and 7 minutes for well.

7. Place the burgers on the bun bottoms, top each with desired amount of blue cheese sauce, 2 slices of bacon, and crumbled blue cheese. Sprinkle with chives. Cover with bun tops and serve immediately.

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So, how’s it taste?

These burgers are phenomenal. I can’t say enough about how much I enjoy them. I’ve made them with ground beef, turkey, and pork, and each one is equally delicious. The best part about this burger is the combination of savory cheese with the sweet onion and spinach. Alouette works best, but I’ve also tried Laughing Cow. (Laughing Cow is a good choice if you’re like me and might be tempted to use more cheese, lol. It’s already portioned for you!) It’s only a tablespoon of cheese in each serving, but it packs a flavor punch. It starts to melt in the toasted pita and mixes with the onions and spinach to make this ooey, gooey companion to the burger. The onions are caramelized, but not in your usual cook-them-until-golden fashion. There’s actually brown sugar in them! That touch of sweetness pushes this dish over the top.

This meal is great for freezing. I put the cooled burgers into a large freezer bag and I portion out the onion-spinach mixture into 6 servings and freeze those as well. Perfect to grab and go in your lunch box or to make a quick dinner of leftovers. I hope you enjoy this low-calorie meal as much as I do!

Sweet Onion & Spinach Burgers

New Dieter's Cookbook
makes 6 servings
per serving: 281 calories, 12g fat, 21g protein, 24g carbs, 4g fiber

Ingredients:

1 beaten egg
1/4 cup rolled oats
2 tbsp. water
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 lb. lean ground beef, turkey, or pork
1 tbsp. butter
1 small sweet onion, sliced (1 cup)
2 tsp. brown sugar
1/2 tsp. dry mustard
2 cups loosely packed fresh baby spinach
6 tbsp. light semi-soft cheese with garlic & herbs (Alouette or Laughing Cow)
3 whole wheat pita bread rounds, halved

Directions:

1. Preheat broiler. In a medium bowl stir together egg, oats, water, salt, and pepper. Add beef; mix well. Shape mixture into 6 1/2-inch oval-shaped patties. Place patties on broiler pan. Broil 3-4 inches from heat for 10 to 12 minutes or until internal temperature registers 160F, turning once. (I find it easier to cook patties in a skillet on the stove.)

2. Meanwhile, in a medium nonstick skillet melt butter over medium-low heat. Add onion. Cook, covered, for 13 to 15 minutes or until onion is tender. Add brown sugar and dry mustard. Cook, uncovered, over medium-high heat for 3 to 4 minutes or until onions are golden brown, stirring constantly. Stir in spinach. Toss lightly to coat; heat through until wilted.

3. Spread 1 tablespoon of the cheese on one side of the inside of each pita bread half. Fill each pita bread half with a patty and some of the onion-spinach mixture. (I like to toast my pita first. Take a small strip of foil and crush it into a ball. Place the foil ball inside the pita half. Toast on your desired crust color. This will make adding filling easier to a toasted pita.)

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So, how’s it taste?

I hate to admit I expected these burgers to be on the bland side. The ingredients are so simple I thought it couldn’t possibly be a satisfying alternative to a big, juicy burger. I was so wrong! I did add a bit of seasoning salt to my turkey patties to help them along. I loved the chunks of cooked mushrooms right in the patty. It made it a bit difficult to shape and stay together, but I managed. Topping the burgers in the skillet with French Onion soup is pure genius. All that yummy, savory onion flavor really gets in the burger. The directions mention cooking the soup until it gets thicker, but it never did for me. There’s nothing in it to make it thicken.

This recipe makes four huge burgers out of one pound of turkey. The next time I make these, I’d like to make six to get a slightly smaller patty. I also think a slice of melted Provolone would be phenomenal on top! These burgers will definitely stay in my recipe box, even when I’m not watching the calories so much.

French Onion & Mushroom Turkey Burgers

Patti LaBelle's Lite Cuisine by Patti LaBelle
makes 4 servings
per serving: 390 calories, 13g fat, 26g protein, 42g carbs, 3g fiber

Ingredients:

8 oz. sliced white button mushrooms
2 celery stalks, finely chopped
1 garlic clove, minced
1 egg, lightly beaten
1/2 tsp. poultry seasoning
1/4 tsp. freshly ground black pepper
1 lb. 95% lean ground turkey
1 can condensed French onion soup
4 whole-wheat hamburger buns

Directions:

1. Coat a large skillet with fat-free cooking spray and heat over medium heat. Add the mushrooms, celery, and garlic. Cook until the mushrooms are tender, about 4 minutes. Remove from the heat and let cool.

2. Meanwhile, in a large bowl, stir together the egg, poultry seasoning, and black pepper. Stir in the mushroom mixture.

3. Using your hands, mix in the turkey, handling the meat as little as possible. Shape into 4 patties.

4. Add the patties to the skillet used to cook the mushrooms. Cook over medium heat until just slightly pink in the center, about 5 minutes per side. Drain off any excess fat.

5. Pour the soup over the burgers in the skillet. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Remove the burgers and cook the remaining soup in the skillet until thickened. Serve the sauce over the burgers on the buns.

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