Jennifer Danter
This makes a big batch of burgers—great for stocking the freezer! Or make a half batch if cooking for a smaller crowd, and use up the leftover berry barbecue sauce for all your grilled favourites, even pizza.
Tip: Freeze leftover 1/2 cup (125 mL) berry barbecue sauce. Mix with cream cheese for a sandwich spread or mayo for a burger condiment.
Saucy Black and Blue BBQ Turkey Burgers
Ingredients
- 1 large red onion, coarsely chopped
- 2 garlic cloves, cut in half
- 1 cup (250 mL) blackberries
- 1 cup (250 mL) blueberries
- 1/3 cup (80 mL) palm sugar
- 1/4 cup (60 mL) balsamic vinegar
- 1 Tbsp (15 mL) ground ginger
- 2 tsp (10 mL) smoked paprika
- 2 lbs (1 kg) lean ground turkey
- 3/4 cup (180 mL) gluten-free rolled oats
- 1/3 cup (80 mL) chopped cilantro
- 1/2 cup (125 mL) mayonnaise
- 2 cups (500 mL) baby spinach
- 1 avocado, sliced
- 8 buns
Nutrition
Per serving:
- calories527
- protein32g
- fat26g
- saturated fat5g
- trans fat0g
- carbohydrates44g
- sugars14g
- fibre7g
- sodium361mg
Directions
01
For sauce, whirl all ingredients in food processor until smooth. Scrape into large, wide frying pan. Cook, stirring often, over medium-low heat until sauce is thick and reduced to about 2 cups (500 mL). This will take between 20 to 25 minutes. Reduce heat to low toward end of cooking.
02
Cool completely.
03
For burgers, blend turkey with 1 cup (250 mL) cooled sauce, oats, and cilantro. For best results, refrigerate mixture for at least 3 hours or overnight. Divide into 8 equal portions, then form each into a patty, about 3/4 in (2 cm) thick. Mixture is moist, but the oats help keep it together for cooking.
04
Stir 1/2 cup (125 mL) sauce with mayonnaise and set aside. Pan-fry burgers over medium-high heat until cooked through, 4 to 5 minutes per side, or until internal temperature measures 165 F (75 C). Serve in toasted buns, topped with mayo mixture, extra berry sauce, baby spinach, and avocado slices.
