Servings: Serves 4
- 1 pound dark turkey meat , ground
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt and cracked pepper
- 1 1/2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 scallion , finely chopped
- 1 Tbsp. Italian parsley , finely chopped
- 1/8 tsp. cayenne pepper
- 1 egg
- 1/4 cup canola oil , for cooking
- 4 whole-wheat hamburger buns
- 1 medium tomato , sliced
- 2 cups arugula
- 4 slices sharp cheddar cheese
- 1 cup low fat mayonnaise
- 1/4 cup ketchup
- 2 tsp. hot sauce
To prepare the dressing, mix the mayo, ketchup and hot sauce together, cover with plastic wrap and set aside in the refrigerator. This will keep for a week in an airtight container.
Combine the first 11 ingredients in a bowl. Using your hands, mix well. Shape into 4 burger patties about 1" thick.
Use a cast-iron or other heavy skillet large enough to hold 4 burgers without crowding them. Heat a large heavy-bottom skillet or cast-iron skillet on high heat, add the oil and swirl. Add the turkey burgers, and remember the secret to a golden crust on the outside and a moist and juicy inside is to not place them close together (this will end up steaming them) and not to flip them too soon. Lower heat to medium and cook undisturbed for 4 minutes. Flip and cook 4 minutes on the other side. Reduce heat to low. Add 1/4 cup of water, then quickly put a lid on slightly ajar to let the steam escape and continue to cook 4 minutes. Flip, add cheese, cover with lid and cook 1 minute so the cheese melts.
Serve on a whole wheat toasted bun with arugula, spicy dressing and sliced tomato.
Prep time: 5 minutes
Inactive prep time: 0 minutes
Cook time: 13 minutes