I may have over-indulged this past weekend. Okay fine—the truth hurts. I ate three cheeseburgers… at three different meals. I’m mildly ashamed of myself. But while I was enjoying every sinful bite from Rush’s, Sam’s Corner, and even Waffle House (Yes, I know.) My fellow blogger, Vivan from Life in the Land of Crape Myrtles, was concocting her own version of an equally flavorful but healthier recipe. Hope you enjoy the art behind a turkey burger!
Mini Ranch Turkey Burgers
1½ pound lean ground turkey breast (Jennie-O)
1 Packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1/2 cup seasoned dry bread crumbs
1 egg yolk
1 small yellow onion, peeled and finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 tube of Crescent Rolls
1 Ripe Avacado
Roasted Red Pepper Mayonnaise
1/2 cup chopped roasted red pepper* (be sure to drain any excess juice)
2 tablespoons light mayonnaise
1 1/2 teaspoons Dijon mustard
½ Teaspoon grated lemon peel
PREHEAT the grill or broiler. (I use a grill pan)
COMBINE ground turkey, salad dressing, bread crumbs, egg yolk, onions, salt and pepper and mix with hands until well incorporated.
SHAPE the meat mixture into 12 mini patties about 1/2-inch thick.
GRILL the burgers for about 3 minutes on each side for medium doness. Be careful not to overcook or burgers will be dry!
MEANWHILE, Unroll the crescent roll dough and form into a new ball.
ROLL the dough flat and use a small round cookie cutter to form buns.
BAKE the crescent circles until lightly brown.
SERVE the burgers on the crescent buns, topped with sliced avocado and roasted red pepper mayo!