Its an American classic- bacon cheeseburgers. a survey in 2013 revealed that Americans eat nearly 50 billion burgers per year! So we all love burgers, but not all burgers love us or our waistlines.
Fortunately, there is a way to consume this culinary delight without the calories and fat.
Here is my recipe for your classic bacon cheeseburger, with a healthy twist!
Yield: 2 burgers
Fix Portions: 1½ red, 1/2 blue, 1 yellow (if served open-faced; 2 yellow if using both sides of the bun, 0 if you go bunless), 2 green
- ½ pound 93% lean ground turkey
- 4 slices turkey bacon
- 2 whole wheat or 100% whole grain hamburger buns (optional)
- 2 slices swiss or sharp cheddar cheese (reduced fat if available)
- 1 green container each onions and mushrooms (about 1 cup each when chopped)
- ¼ onion grated
- 1 tomato, sliced
- 2 large pieces of green leaf or romaine lettuce
- 2 tbsp Djion mustard
- 1 tbsp montreal steak seasoning (or to eliminate salt, combine 1 tsp each black pepper, paprika, garlic powder, onion powder)
- 1 tsp dried thyme
- In a large bowl, combine ground turkey and seasoning. Grate ¼ onion into the ground meat (I use a cheese grater). Mix to combine.
- Form 2 burger patties, pressing a thumb print in the center of each patty (it will rise when cooked, so this way you have a perfectly even patty. Set aside (burgers cook best when meat is at room temperature, so make you patties first and let them sit while you prep everything else)
- In a cast iron skillet, cook turkey bacon. Remove once cooked through
- In the same skillet, saute onions and mushrooms (you may need to add a little olive oil. Do not add salt- salt prevents the mushrooms from browning). Season with thyme, garlic powder, and black pepper. Once mushrooms are browned and onions are tender, remove from skillet and set aside
- Add a swirl of EVOO around the skillet, then add burger patties. Cook on both sides until cooked through (internal temp of 175)
- While still in skillet, top burger patties: Layer turkey bacon, then mushrooms/onions, then cheese. Cover with foil until cheese melts
- Remove from pan and add patties to bun. Top with lettuce, tomato, and mustard
- Serve alongside roasted butternut squash or homemade sweet potato fries
- You can also cook these on the grill, but in my experience, the turkey burgers hold their form better and stay juicier when cooked on a skillet
- You can also make this exact same recipe with a chicken breast to mix it up a bit!