Provided By: Kate Slate
By Kate Slate
These burgers have a lot of flavor, but because they're made with extra-lean turkey and beef, they're not going to be juicy. To get a juicier burger but still qualify as a "better" burger, use lean ground turkey (7% fat, 93% lean) instead of ground breast. The tradeoff is about 8 grams of fat for the juicier burger versus 4.5 grams. To get a fine-textured crumb for the bread crumbs, cut the bread into small pieces and then pulse on and off in a mini food processor. To pan-fry the burgers from frozen, start them off in a covered skillet with a some water and a little bit of oil. Steam them briefly to help them thaw, then uncover and cook as you would a normal burger. If you're going to grill the burgers, let them thaw first.
In a large bowl, combine the turkey, beef, beans, scallions, bread crumbs, and Parmesan. Form into 12 patties (about 5 ounces each), 3 1/2 inches across and 1 inch high.
Line a baking sheet with parchment paper. Place the burgers on the baking sheet and place in the freezer until frozen solid.
Store in zip-seal freezer bags.
|Per Single Serving / Serves 12 Total|
|Calories||243||Calories from fat||99|
|Total Fat||11gm||17%||Saturated Fat||4gm||20%|
|Vitamin A||2%||Vitamin C||3%|
Nutrition Facts provided by: Kate Slate
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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