|Prep Time: 10-15 min; Yield – 6 burgers|
|1.25lb||Lean or extra lean ground turkey|
|1||Small onion, finely chopped*|
|1||Small bell pepper, finely chopped*|
|2||Garlic cloves, minced|
|2-3 Tbsp||Fresh parsley, finely chopped (or 2 tsp dried)**|
|2 tsp||Dijon mustard|
|½ cup||Bread crumbs (or use oat flour)***|
|1/8 tsp||Salt & pepper|
|* Chop finely with a knife or food processor. The smaller the chop, the better the burgers will hold together.|
|** Sometimes I use fresh thyme also.|
|*** Grind old fashioned oats in a food processor to make your own oat flour rather than overpay for store-bought oat flour.|
|1. Heat your grill.|
|2. Combine all of the ingredients in a large bowl & mix well (a stand mixer is great, especially if you are making a double batch, or hate when your hands go numb kneading raw meat into hamburger as much as I do).|
|3. Divide the meat into 6 blobs in your bowl. Form into hamburger patties. We usually only cook the burgers we will be eating right away. The rest are kept refrigerated until we plan to eat them. You could also freeze the uncooked patties & store for later.|
|4. Cook the burgers on the grill until they are done (my husband’s job)|
|5. Serve the obvious way – with buns, lettuce, tomato, grilled onions, or whatever you like. Drop the bun & eat on lettuce if you avoid bread. I typically serve these burgers with garlicky green beans (Sauté green beans in olive oil, add a little water. When the beans are almost done, add 1 minced garlic clove, a pinch of kosher salt, a little garlic powder, & fresh ground black pepper).|
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