Salsa Verde Turkey Burgers – 32g of Protein Per Serving

Salsa Verde Turkey Burgers – 32g of Protein Per Serving
  • Post author:

I’ve been told by so many people that they don’t like turkey because it’s dry. Well, I have a game changer for you. These salsa verde turkey burgers are so juicy and flavorful that you’ll quickly become addicted to them. 

Not only are these burgers super easy to make, but they’re also a great budget meal and quite nutritious. Similar to my other ground turkey recipes, these are high in protein and low in saturated fats. All you really need for these are four ingredients, you can play around with the recipe of course. 

Ingredients

As I mentioned above, this recipe is very simple. Give or take, you will only need four or five things to make these turkey burgers, and you’re welcome to add or subtract. 

Servings: 4

  • 1lb Lean Ground Turkey – Jennie-O or Perdue are good. 
  • 1/4 cup or 4 tablespoons of salsa verde (mild or hot)
  • Salt
  • Pepper
  • 2 tablespoons of Olive Oil
  • Whole wheat hamburger buns
The only seasoning here is salt and pepper because the salsa verde provides a lot of flavor to the turkey. If you’d like to add more seasoning, you definitely can, but I’ve experimented with these in several ways and less is more. 

Preparation

Preparing these salsa verde turkey burgers is almost as easy as getting the ingredients. Gather all your ingredients and be ready to spend about 20 minutes making all four burgers (about 10 if it’s just for you!)

  • Wash your hands and open up your pound of ground turkey. You want to divide the package equally into quarters so that the package makes four 1/4 lb burgers. 

 

  • Separate your sections of ground turkey, either on to their own plates or bowls. Add one tablespoon of salsa verde to each section of turkey. Next, generously season each section of turkey with salt and pepper.

 

  • Now, prepare to get down and dirty for a quick second. Use your hands to form balls with each of the four sections of turkey. They should resemble meatballs – but don’t worry, you’ll form them into burgers shortly! 

 

turkey burgers high protein
An example of how your turkey balls should look after forming
  • Now that you’ve essentially formed each burger, it’s time to start cooking. Heat up a medium-sized skillet on low-medium heat. Add the 2 tablespoons of olive oil to the pan immediately. 

 

  • While the pan is heating up, use your finger to put a 1-2cm hole in the middle of each turkey ball. This will help the burgers stay flat as they cook. 

 

  • Once you determine that the pan is hot, add your first turkey ball (burger) to the pan. You should hear the sizzle from the turkey hitting the pan, this is a good sign. Immediately use a spatula to flatten the ball into a burger-like shape. 

 

  • Cook each side for approximately 6-8 minutes or until each side is golden brown. If you prefer to use thermometers, turkey is done at an internal temperature of 165 degrees Fahrenheit. 

 

  • Repeat the above steps for each burger. Once they’re done, serve on whole wheat hamburger buns with an *optional* salsa verde garnish – delicious!

Nutrition Facts

For all those people counting calories or tracking macros out there, let me make it easy for you. The following nutrition information is for one turkey burger on one whole wheat hamburger bun. 

Serving Size: One burger 

Calories: 285 

Fat: 4.5 grams

Carbohydrates:29 grams

Protein: 32 grams

Sugars: 7 grams 

This is not only a low calorie food option, but it’s also packed with protein and a good source of complex carbohydrates if you use whole wheat buns. 

Conclusion

Hopefully, you enjoy these delicious salsa verde burgers. They are cheap, easy to make, and delicious! You can make these for yourself, for your family, or at one of your barbecues this summer. People will be astonished that these are made with turkey and not beef. 

I personally love working with turkey because it’s a lean meat and it’s just as versatile as working with beef. I find that with ground beef, you sometimes end up getting very chewy bits that you spit out. With turkey, I’ve never had this problem. 

As always, feel free to tweak this recipe to your liking – maybe you’ll develop something that tastes even better. Remember to share this recipe with your friends if you enjoy it!

Leave a Reply