Healthy High Protein Burger (Printable Version)
Lean ground turkey patties seasoned with smoked paprika and Dijon mustard, served on whole wheat buns with fresh vegetables and tangy Greek yogurt.
# What You Need:
→ Burger Patties
01 - 1.1 lb lean ground turkey or chicken
02 - 1 large egg
03 - 2 tbsp rolled oats
04 - 2 tbsp finely chopped red onion
05 - 1 tbsp Dijon mustard
06 - 1 clove garlic, minced
07 - 1 tbsp chopped fresh parsley
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Toppings
11 - 4 whole wheat burger buns or lettuce leaves
12 - 4 slices ripe tomato
13 - 4 leaves crisp lettuce
14 - 4 slices red onion
15 - 4 tbsp plain Greek yogurt
16 - 1 small avocado, sliced
# How To Make:
01 - Combine ground turkey or chicken, egg, oats, red onion, Dijon mustard, garlic, parsley, smoked paprika, salt, and black pepper in a large bowl. Mix gently until just combined, being careful not to overwork the meat.
02 - Divide the mixture into 4 equal portions and shape each into a patty approximately 1/2 inch thick. Press lightly to compact without making them dense.
03 - Heat a nonstick skillet or grill over medium-high heat. Lightly oil the surface if necessary to prevent sticking.
04 - Cook the patties for 4-5 minutes per side until golden brown and fully cooked through, reaching an internal temperature of 165°F.
05 - Lightly toast the whole wheat buns on the grill or in a toaster for added texture and flavor, if desired.
06 - Build each burger by placing a lettuce leaf on the bottom bun, followed by a cooked patty, Greek yogurt, tomato slices, red onion, avocado if using, and finally the top bun.
# Expert Advice:
01 -
- You get that classic burger satisfaction without the heavy, sluggish feeling afterward
- The patties stay incredibly juicy thanks to a simple trick with oats and gentle handling
02 -
- Overworking the meat mixture makes tough, dry patties—mix until just combined and stop
- Letting formed patties chill in the fridge for 15 minutes helps them hold together better
03 -
- Use a kitchen thermometer to avoid overcooking—165°F is the sweet spot for juicy results
- Let patties rest for 2-3 minutes after cooking so juices redistribute throughout the meat