Memorial Day Weekend is upon us! A day of remembrance and spending time with loved ones…around a grill.
To help you celebrate, I’ve put together a crazy delicious, healthful turkey burger that will have you singing God Bless the Grill Out.
We’re taking ground turkey and stuffing it FULL of herbs: dill, cilantro and scallions, along with powdered ranch dip mix. What?! Yes! The ranch mix to really gives the burgers that buttermilk herb flavor that makes Green Goddess flavoring so addictive.
We’re pairing the burgers with a tart, tangy cucumber spread, very much like this one.
It is the perfect complement to the herby turkey and is light and delicious all on its own as a dip. I’ve kept this simple by just using yogurt, but adding a bit of cream cheese would make this more “spread-like” and less “dip-like” if you prefer.
I served the burgers up on Bibb lettuce leaves with crisp slices of Roma tomato (carb-free and so dang refreshing); but you of course can throw these into your favorite hamburger bun.
Let’s shape us up some patties, y’all!
Green Goddess Turkey Burgers
Time: 30 minutes – Serves 4-6 burgers
3 tbs minced fresh dill
1/4 c. mined scallions
3 tbs minced cilantro*
1/2 pkt powdered ranch dip mix (I like Simply Organic)
1/4 tsp ground garlic powder
1/4 tsp Black Pepper**
1 lb ground turkey (95% lean)
*If you are cilantro adverse, use flat-leaf parsley
**The ranch packet will be quite salty, so skip salt here
Cover a cookie sheet with parchment paper.
In a large bowl, mix seasoning and herbs together. Add turkey meat, mix thoroughly using clean hands (the best way to ensure thorough mixing). Shape the meat into 4-6 patties, depending on the size you’d like. Set each burger on the lined cookie sheet. Allow burgers to chill in fridge for 15 minutes. Because the meat is so lean, allowing it to rest/set up will help keep its shape when cooking). Grill, Saute or Bake until burger is cooked all the way through (no pink), about 4-5 minutes each side. Plate and serve immediately with Cucumber Spread. Serves: 4-6
Note: Prior to cooking, you can wrap the burgers in the parchment paper and place in a sealed Ziploc bag and freeze as-is for later use. Just thaw completely and use as you would any other defrosted meat. Cucumber Spread
2 small Persian (or other seedless cucumber), cleaned and diced (no need to peel)
3 tbs diced cilantro (or flat leaf parsley or fresh mint)
1/4 tsp garlic powder
8oz plain, NonFat Greek Yogurt
Sea salt, Black pepper to taste
3 tbs whipped cream cheese (optional)
In a small bowl, whisk all ingredients together. Adding cream cheese will thicken the dip up a bit more so it’s more “spread” than “dip.” Delicious both ways! Serves 4.
Have a beautiful and safe weekend!