Turkey Burgers

I find ground turkey & chicken a bit bland so I like to spice it up a bit. This recipe makes about 8 burgers and they freeze well.

Ingredients:

2 LB Ground Turkey (or chicken or a combo of both)
4 Medium Large Mushrooms, chopped small
1 Medium Small Eggplant, chopped small
3 Cloves of Garlic, minced
1 Cup Cooked Quinoa
2 TBSP Minced Sun Dried Tomatoes
3 TBSP Olive Oil
Salt & Pepper

Directions:

Warm the Olive Oil in a frying pan over Medium heat. Sprinkle with Salt, add the Eggplant, cover and cook - stirring occasionally - until Eggplant is soft. Once the Eggplant is soft, remove from heat and allow to cool before adding to the meat mixture.

Bring 2 Cups of Water to a boil and add 1/2 cup dry Quinoa. Lower heat to Medium and boil gently for 8-10 minutes. Drain and set aside to cool. 

Add Ground Turkey, Mushrooms, Garlic,  Sun Dried Tomatoes, Cooled Quinoa, and Cooled Eggplant to a large bowl, sprinkle with Salt & Pepper and then mix well (Hands usually work best for mixing here).  Divide into 8 parts, form patties and wrap in tin foil to freeze or toss them on the grill and enjoy! If you are pan cooking your Turkey Burgers, add a little bit of water to the bottom of a frying pan, cook over Medium Low, and keep the pan covered, turning the burger once while cooking.