Friday, October 8, 2010


It is good to vary the meat that you eat.  When making burgers, I go beyond ground beef and will use ground turkey, chicken, bison or lamb.   The recipe that I made here used ground turkey but any kind of ground meat would work.  The recipe is based on one profiled in Anne Lindsay's cookbook - Lighthearted at Home.  I made several changes and the recipe includes my changes.  I also like to fully cook ground meat and I don't eat ground meat that is still pink.  For the yogurt sauce, I used non-fat greek style plain yogurt.  The yogurt sauce does add flavour to the burgers and I do like the addition of chopped tomatoes.  Enjoy!!

Turkey burgers cooking in the frying pan.
Yogurt sauce mixed in a small bowl.  You can see the chunks of tomatoes.
Yogurt sauce is spooned over the turkey burger.

1 lb ground turkey or chicken
1 small onion finely chopped or 1 shallot chopped
1 egg white
2 tbsp fresh bread crumbs or cornmeal
1 clove of garlic minced
dash of Worcestershire sauce

Yogurt Sauce:
1/3 cup plain yogurt
2 tbsp diced tomatoes
½ tsp ground dried coriander
¼ tsp prepared horseradish (see next ingredient)
¼ tsp Dijon mustard OR ½ tsp horseradish Dijon mustard


In a mixing bowl, combine the ground meat, onion, egg white, bread crumbs, garlic and Worcestershire sauce.  Form into about 5 or 6 patties.  Cook patties (frying pan, bbq, or broil) until well done.  In a separate small bowl, combine all of the ingredients listed for the yogurt sauce.   Mix well.

Serve the sauce spread over the burgers.  The burgers can be eaten on their own, or you can serve the burgers in buns, on slices of French bread or in a pita.  You can add sliced tomatoes and lettuce to the buns, bread or pita.  Serves 3 to 4 people depending on appetites.

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