Pork is known as the other white meat. And with the trend of eating two servings or less of red meat a week, it’s become popular alternative.
The following burger recipe from J.M. Hirsch, national food editor for The Associated Press, features the turkey tenderloin — a thick strip of meat cut from between the bird’s breasts. Hirsch says like chicken breasts, it is incredibly versatile, taking well to the grill, skillet or oven and working well with any flavor or marinade.
Chopped Smoky Turkey Burgers
1 large egg
½ teaspoon garlic powder
½ teaspoon mustard powder
½ teaspoon smoked paprika
½ teaspoon ground black pepper
Pinch kosher salt
1¼ pounds turkey tenderloin, cut into large chunks
2 ounces prosciutto
4 hamburger buns
4 ounces manchego cheese
Heat a grill to medium. Oil the grates, or coat them with cooking spray.
In a large bowl, whisk together the egg, garlic powder, mustard powder, paprika, black pepper and salt. Set aside.
In a food processor, combine the turkey and prosciutto. Pulse until the meat is well chopped but still chunky, about 10 seconds total. Scrape the sides of the bowl and pulse again if any large pieces remain unchopped.
Transfer the meat to the bowl with the egg mixture, then mix well. Form the meat into 4 loose patties. They will be moist and not hold together well.
Use a spatula to carefully place the burgers on the grill and cook, covered, for 4 to 5 minutes. Flip the burgers — they should be firm enough to move easily now — and cook for another 4 to 5 minutes, or until they read 165 degrees at the center. Top each burger with a quarter of the cheese, then serve on a bun.
Yield: Serves 4.
Approximate nutritional analysis per serving: 420 calories, 31 percent of calories from fat, 15 grams fat (6 grams saturated, no trans), 145 milligrams cholesterol, 23 grams carbohydrates, 52 grams protein, 1 gram fiber, 1,070 milligrams sodium.