Teriyaki turkey burgers


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 burgers
*PLUS Cooking time: 10 minutes
Teriyaki turkey burgers

Andreas Trauttmansdorff


  • 1/2 cup coarsely chopped fresh coriander

  • 1 egg

  • 2 tbsp teriyaki sauce

  • 1 tsp garlic powder

  • 1 tsp Dijon mustard

  • 500 g lean ground turkey, or chicken

  • vegetable oil


  • Coarsely chop coriander. In a large bowl, whisk egg with 1 tbsp (15 mL) teriyaki, garlic powder and Dijon. Sprinkle with coriander. Crumble in turkey. Using your hands or a fork, work meat into egg mixture until evenly mixed. Gently shape into 4 burgers, each about 1/2 inch (1 cm) thick. Mixture will feel wet compared to most burgers.

  • Lightly coat a large, non-stick frying pan with oil and set over medium heat. When hot, add burgers. Cook 5 minutes, then turn over. Brush tops with remaining 1 tbsp (15 mL) teriyaki. Cover and continue cooking until burgers are firm when pressed, 5 to 6 more minutes. Great with Chunky Country Fries (recipe, below) and steamed vegetables.

Nutrition (per serving)

Calories 210, Protein 22.2g, Carbohydrates 2.1g, Fat 12g, Fibre 0.1g, Sodium 456mg.

When it comes to comfort food, nothing beats a good burger! Lighten up -- but keep the taste high -- by using lean ground turkey instead of beef, then round out the meal with healthy vegetables.

Chunky Country Fries

To make delicious Chunky Country Fries, preheat oven to 500F (260C). Spray a rimmed baking sheet with oil. Slice 3 potatoes in half lengthwise, then slice each half into 6 wedges. In a large bowl, whisk 1 egg white with 1/2 tsp (2 mL) each paprika and salt. Add potatoes and toss to coat. Drain, then spread out on baking sheet. Bake on bottom rack of preheated oven 15 minutes. Turn and bake 10 to 15 more minutes. Serves 4