Name: Crispy Sun-Dried Tomato Turkey Burgers
Total time: 40 min
Ingredients: 1 pound organic 93 percent lean ground turkey; 1 cup 100 percent whole-wheat panko bread crumbs; 2 ounces Monterey Jack cheese, shredded (½ cup); ½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse; ¼ cup organic plain low-fat yogurt; ¼ cup chopped fresh basil; Salt and pepper; 1 tablespoon expeller-pressed canola oil; 4 100 percent whole-wheat hamburger buns, toasted; 1 tomato, sliced; 2 ounces (2 cups) baby arugula

Why This Recipe Works

Ground turkey, a great lean source of protein, B vitamins, and other nutrients, seemed like a good starting point, but turkey burgers often wind up like dense, dry hockey pucks. We found that mixing in a bit of Monterey Jack cheese went a long way in keeping the burgers moist, and the cheese bits crisped around their edges, creating a flavorful crust. Adding whole-wheat panko and a little yogurt provided structure and kept the burgers from becoming too dense. To perk up the flavor, we liked the sweet tanginess of sun-dried tomatoes and fresh basil—a natural pairing. We cooked the burgers on the stovetop, making them an easy dinner option year-round.

Before You Begin

Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the burgers will be tough. Serve with Garlic Aïoli.

Instructions

Combine turkey, panko, Monterey Jack, sun-dried tomatoes, yogurt, basil, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Using your hands, gently knead mixture until just combined. Pat turkey mixture into four ¾-inch-thick patties, about 4 inches in diameter, and season with salt and pepper.

Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Add patties and cook until well browned on first side, 5 to 7 minutes. Flip burgers, and continue to cook until second side is well browned and meat registers 160 degrees, 6 to 9 minutes, flipping as needed to ensure even browning. Place burgers on buns, top with tomato and arugula, and serve.