1 ½tablespoonssoy sauce or liquid aminosuse aminos if gluten-free
1teaspoondried parsleyDIVIDED
¼cuppanko breadcrumbs
2teaspoonsjerk seasoning blend
⅓cupolive oil mayonnaise*
1tablespoonorange juice
⅛-1/4teaspoonancho chili powder
Burger fixings
4brioche hamburger buns
4large tomato slices
4small leaves of romaine lettuce
Instructions
Heat your grill up to medium or medium-high heat, or around 400 degrees. Clean your grill grates off with a grill brush.
In a large mixing bowl, mix together the ground turkey, salt, ¼ cup minced sweet onion, orange zest, soy sauce or liquid aminos, ½ teaspoon dried parsley, panko breadcrumbs, and jerk seasoning together with a large wooden spoon or your hands until the seasonings are evenly distributed throughout the ground meat.
In a small bowl, whisk together the mayonnaise, remaining 1 tablespoon minced sweet onions, remaining ½ teaspoon dried parsley, orange juice and ancho chili powder until combined. Set aside.
Divide the meat into four equal portions and shape into burger patties about ½ inch thick.
Add the burgers to the grill and cook for 7-10 minutes, turning the burgers every 2-3 minutes, or until the burgers are cooked through and have reached an internal temperature of 160 degrees Fahrenheit. Leave the grill on.
Remove the burgers from the grill and cover them with aluminum foil or a large bowl. Let rest for 5 minutes.
While the burgers rest, split the buns and toast them on the grill for 20-45 seconds on each side, or until the buns are toasted and have light grill marks.
Remove the buns from the grill and turn the grill off. Brush the bottom bun with 1 heaping tablespoon mayonnaise. Place a burger, tomato slice, and romaine leaf on top before covering with the top of the bun and serve hot!
Notes
*My favorite brand of olive oil mayonnaise is from Best Foods (or Hellmans). It's full of flavor, but still a lighter mayonnaise. You can also use avocado or traditional mayonnaise, but it will increase the calorie and fat count for this recipe. You can also grill these burgers on the stovetop on a cast-iron skillet or a stovetop grill pan sprayed with non-stick spray over medium to medium-high heat. Cook the burgers for 7-10 minutes, flipping every 2-3 minutes, or until the burgers are cooked through and reach an internal temperature of 160 degrees Fahrenheit. Leftover burgers last covered in the refrigerator for 4-5 days. For best flavor, use 93% lean or lower ground turkey. This will keep the burgers flavorful and juicy. To make these burgers gluten-free, use coconut liquid aminos instead of soy sauce, rice panko breadcrumbs, and gluten-free hamburger buns. Panko breadcrumbs are flaky breadcrumbs that are often used in Japanese cooking. You can find them at Trader Joe's, Whole Foods, Amazon, or most major grocery store chains. Use fresh parsley in place of dried if you prefer or have it on hand. Use 1 ½ teaspoons of fresh minced parsley each in the burgers and the burger sauce.
Nutrition
Serving: 1hamburger with 1 tablespoon mayo on hamburger bunCalories: 475kcalCarbohydrates: 38gProtein: 37gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 125mgSodium: 1015mgFiber: 5gSugar: 10g