Crispy Sun-Dried Tomato Turkey Burgers
By Joe
Source: America's Test Kitchen.
Sun-dried tomato and Monterey Jack studded turkey burgers stay moist within a golden crust, topped with peppery rocket and fresh tomato.
Always check the labels of the products you use.
Method
- 1
Mix. Combine 450 g turkey mince, 50 g wholemeal panko breadcrumbs, 55 g grated Monterey Jack, 70 g chopped sun-dried tomatoes, 60 g plain low-fat yoghurt, 10 g chopped basil, ½ tsp fine salt and ½ tsp ground black pepper in a large bowl. Knead gently with your hands until just combined, being careful not to overwork the mixture.
- 2
Shape. Pat the mixture into 4 patties, each roughly 2 cm thick and 10 cm across. Season the outside of each patty lightly.
- 3
Cook first side. Heat 1 tbsp rapeseed oil in a large non-stick frying pan over a medium-low heat until it shimmers, then add the patties. Cook without moving them for 5-7 minutes until the undersides are well browned.
- 4
Cook second side. Turn each patty and continue cooking for 6-9 minutes more, turning occasionally, until the second side is browned and the thickest part reaches 74 °C when checked with a thermometer.
- 5
Assemble. Split and lightly toast 4 wholemeal burger buns and fill each with a warm patty.
- 6
Finish. Top with sliced fresh tomato, 55 g baby rocket and a dollop of garlic mayonnaise if you like. Serve at once.
Storage
Best served and eaten straight away while the patties are still warm inside. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
32.3 g protein for 557 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 212 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
5.1 g per serving
10.2 % of the 50 g daily maximum · 20.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- large non-stick frying pan (30 cm)
- fish slice
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 557 kcal |
| Protein | 32.3 g |
| Carbohydrate | 46 g |
| of which sugars | 7.2 g |
| of which free sugars | 5.1 g |
| Fat | 27.6 g |
| of which saturates | 7.9 g |
| Fibre | 3.3 g |
| Salt | 2.21 g |
Protein per 100 kcal
5.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
