Crispy skillet, turkey burgers

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Crispy skillet, turkey burgers

4.0

serves 4

1 pound organic 93 percent lean ground turkey

1 cup 100 percent whole-wheat panko bread crumbs

2 ounces Monterey jack cheese, shredded (½ cup)

½ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse

¼ cup organic plain low-fat yogurt

¼ cup chopped fresh basil

Salt and pepper

1 tablespoon expeller-pressed canola oil (page 35)

4 100 percent whole-wheat hamburger buns, toasted

1 tomato, sliced

2 ounces (2 cups) baby arugula

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Combine turkey, panko, Monterey Jack, sun-dried tomatoes, yogurt, basil, ½ teaspoon salt, and ½ teaspoon pepper in bowl.Using your hands, gently knead mixture until just combined. Pat turkey mixture into four ¾-inch-thick patties, about 4 inches in diameter, and season with salt and pepper.
Heat oil in 12-inch nonstick skillet over medium-low heat until shimmering. Add patties and cook until well browned on first side, 5 to 7 minutes. Flip burgers, and continue to cook until second side is well browned and meat registers 160 degrees, 6 to 9 minutes, flipping as needed to ensure even browning.
Place burgers on buns, top with tomato and arugula, and serve.

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