Turkey burgers with balsamic figs

Makes 4 servings

Balsamic Figs

2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp whole-grain Dijon mustard
1 tsp agave nectar
¼ tsp fine sea salt
¼ tsp dried red pepper flakes

6 small fresh figs, sliced lengthwise
into ¼-inch slices
3 green onions, white and pale green
   parts only, thinly sliced
1 Tbsp small fresh mint leaves

Turkey Burgers

3 Tbsp extra-virgin olive oil
½ small yellow onion, finely diced
16 oz. ground turkey
¼ large apple, cored and finely diced
2 Tbsp chopped fresh flat-leaf parsley
2 tsp fresh thyme

¾ tsp fine sea salt
Freshly ground black pepper
4 large slices sharp cheddar cheese
4 burger buns
Mixed greens


To prepare the figs, whisk together the olive oil, balsamic vinegar, mustard, agave nectar, salt and red pepper flakes. Add the figs, green onions and mint; toss gently to combine. Set aside.

To make the burgers, heat 1 Tbsp olive oil in a skillet over medium-low heat. Add the onion and sauté, stirring, until soft and translucent but not yet beginning to brown, about 5 minutes.

In a large bowl, combine the onion, turkey, apple, parsley, thyme, salt and black pepper and mix by hand until just combined, being careful not to overmix. Divide the burger mixture into four equal parts and form into patties about ¾-inch thick.

Add 1 Tbsp of the olive oil to a large skillet over medium heat. Cook two to three patties at a time—you don’t want to crowd them. Cook without disturbing for 5 to 6 minutes, then flip. About 2 minutes into cooking the second side, place the cheddar slices on top of the burgers, cover the skillet, and cook for 1 to 2 minutes more to melt the cheese. Repeat with the remaining patties.

While the burgers cook, toast the buns.

To serve, place the greens on the bottom half of each bun, followed by a burger and a large, generous spoonful of the balsamic fig mixture.

Nutrition facts (per serving): calories 644, protein 32 g, fat 37 g, carbohydrate 33 g, sugar 6 g, sodium 737 mg

Reprinted with permission from Vibrant Food Copyright © 2014 by Kimberley Hasselbrink. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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