Roasted Red Pepper Turkey Burgers with Chevre

You shouldn’t be afraid to make patties out of turkey burger. I know they can turn out dry and crumbly, but if you add back some healthy fat, such as olive oil, they hold together just fine. An egg will help, too, but I don’t always use one. In this recipe, I use a combination of olive oil, spices, and diced roasted red peppers in my patties. A bit of chevre spread on toasted English muffins, roasted red pepper strips, and baby greens complete the meal. Simple, healthy, and (kind of) elegant.

Ingredients:

1 lb. turkey burger
4 English muffins
1 jar roasted red peppers
chevre
baby greens
olive oil
garlic powder
basil
marjoram
salt
black pepper
egg (optional)

Guidelines:

Light your grill.

With your hands, combine a couple tablespoons olive oil, a couple shakes of garlic powder, basil, and marjoram, a pinch of salt, a couple grinds of black pepper, several tablespoons of diced roasted red peppers, and the turkey burger. (And the egg, if you choose to use.)

Divide the mixture into four equal portions. Place on preheated grill and cook until done. (To be honest, I let my husband handle this part, so I don’t know the exact amount of time it takes, but, depending on the thickness of the burgers, I’d estimate it averages about 12-15 minutes total.)

Slice the remaining roasted red peppers and heat them in a pan over low heat.

Split the English muffins and toast them. Spread a light layer of chevre on each side.

Place the burger on one half of the English muffin. Top burger with roasted red pepper strips and baby greens. Place the other half of the English muffin on top and enjoy!