I can not even tell you how ecstatic I was to uncover the BBQ tonight. All of this sunshine has me pumped for all of the different options the barbecue opens up for healthy, flavorful cooking. This recipe is super simple and great for turkey burgers or hamburgers. The result is a juicy, super-flavorful, good-for-you burger.
1 and 1/2 -2 lbs ground turkey or beef
1 envelope Lipton Onion Soup Mix
All of your favorite fixins: cheese, lettuce, tomato, pickles, avocado, onion, mustard, ketchup, mayo… whatever your little heart desires.
Your favorite hamburger buns. I really enjoy the whole wheat sandwich thins because I always seem to get way too full with a big ol’ bun and these are much healthier. I have an AMAZING recipe for whole wheat hamburger buns that I promise to share at some point this summer but I didn’t have the time to make them tonight.
Mix ground turkey or beef with egg and onion mix until well incorporated. Form patties that are about 1/3 lb each (or however large/small you want them) on waxed paper. The meat will seem very loose and not as firmly held together as ground beef but once they go onto the grill, the egg will help bind them together. Be sure to prepare all of your burger fixins before you take those burgers to the grill.
All of you BBQ pro’s, bear with me for a moment because I may be telling you some things you already know. For those of us that are not as experienced at the grill, let me share a few tips. First of all, always burn off your grill first. Get it to at least 400 degrees before attempting to clean it with your wire brush. Turn off the heat and scrape away. Once clean, apply a good coating of cooking spray or oil (with a paper towel) BEFORE turning your grill back on.
Once you have your grill cleaned and oiled, turn your BBQ back on, close the lid and heat back up to 400 degrees F. Turn your burgers gently onto your grill, one at a time, being very careful not to break them. I actually turn them onto my hand and then put them on my grill for more control. Turn your controls down and close lid. You want your grill to maintain at about 350-375 degrees. This means all the way down to low on my grill. DO NOT TOUCH YOUR BURGERS for several minutes. You need them to develop a good sear before attempting to turn them or you will end up with a terrible mess. For me, this was almost exactly 5 minutes. Wait until you can actually begin to see the very under edge browning before attempting to peek under the patty. Once you have a good sear, carefully flip the patties and do the same to the other side. The second side needs a few minutes but is not nearly as crucial as the first side because the egg is at least holding the patty together for you now. When your patty is nearly done (right around 10 minutes), add your cheese to the side that is cooked the most so the other side can finish cooking. (FYI that is mozzarella cheese on my burgers, kinda looks like mayo :))
Serve on your favorite bun with your favorite fixins. I love adding avocado to my burgers because you get the creaminess of mayonnaise without the fat, well, without the bad fat.