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We are still hanging on tight for the crazy roller coaster ride of the spring 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 cooking double dinners, which I will explain below, and one of those double dinner recipes that has made the menu is Teriyaki Turkey Burgers.
These are GREAT on the FlatOut Fold-its (either traditional or whole grain flavors).
Teriyaki Turkey Burgers by Jodie Fitz
3 pounds of ground turkey
1 1/2 cups whole wheat seasoned bread crumbs
1 red bell pepper
1/2 cup finely chopped sweet onions
1/2 cup low sodium teriyaki sauce
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Wash, core and finely dice the red bell pepper. Add the seasoned bread crumbs, chopped bell pepper, chopped onions, low sodium teriyaki sauce, onion powder, garlic powder and black pepper to the ground turkey. Mix the ingredients together until all of the added ingredients are evenly distributed throughout the ground turkey. Form the mixture into ten burger patties and grill until the meat is thoroughly cooked.
Planning Ahead: Ten burgers might sound like a lot, but I make the ten and cook only five on night one. I then wrap the five uncooked patties individually in waxed or parchment paper and place them in a freezer bag, seal them and freeze them for future use. When they are frozen in advance and thawed, they make for a quick 20 minute serve.
Serving Teriyaki Turkey Burgers: I prefer these burgers without cheese and LOVE them with sautéed bell peppers and sweet onions on top or with caramelized onions. We often have them on a low fat roll, but they are great on whole wheat options as well. And, as far as condiments go, I actually love a little wasabi sauce. I go straight up, but if it’s too strong you can actually add a little mayo to dilute it.
This week we served our Teriyaki Turkey Burgers with sliced watermelon & cucumber-lemon water. It was a refreshing ‘grab and go’ serve!
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.
This Recipe was FEATURED at: Future ExPat