We are still hanging on tight for the crazy roller coaster ride of our busy schedule. And, as my door is in constant revolving motion & my car drives countless times up and down my street running everyone to and fro, I have found dinner to be one of the most difficult meals of the day. All of the activities run before, during and right after the dinner hour. In order to stay ahead of the game, I have found myself creating recipes that I can have in the freezer & Teriyaki Turkey Burgers is on that menu list. These are GREAT on the FlatOut Fold-its (either traditional or whole grain flavors).
This weekend I shared the recipe at NewsChannel 13 for the launch of Real Food Fast, which I am very excited about. The segment is below.
Teriyaki Turkey Burgers by Jodie Fitz
1 pound ground turkey
½ cup whole wheat seasoned bread crumbs
½ cup low sodium teriyaki sauce
½ cup red bell pepper, finely diced
¼ cup sweet onion, finely diced
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
Mix the ground turkey, seasoned bread crumbs, teriyaki sauce, bell pepper, onion, onion powder, garlic powder & black powder together. Form the meat mixture into 4 large burger style patties. Grill, broil or cook in a grill pan until fully cooked.
Top it Off: Top off your teriyaki burger with sautéed onions & peppers and wasabi sauce. If the wasabi sauce is to strong, mix it with low-fat milk and/or mayonnaise.
Put it On: Serve your teriyaki burger on your favorite bun. My favorite pick is a traditional FlatOut® Fold-it®
Plan ahead: Make the patties as directed above. Place them on a baking sheet with waxed or parchment paper & freeze them for approximately 1 hour. Wrap the patties individually in parchment or waxed paper and freeze in a large Ziploc freezer bag or other container. Thaw as needed.
This week we served our Teriyaki Turkey Burgers with sliced watermelon & cucumber-lemon water. It was a refreshing ‘grab and go’ serve!
This Recipe was FEATURED at: Future ExPat