Huffpost Taste

Better Burgers

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Better Burgers

Better Burgers
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep 243 calories/serving
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.