Teriyaki Turkey Burgers

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Kitchen Tested

Prep 25 min
Total 25 min
Servings 5

Here's a juicy burger just begging to be picked up! MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

cup bran cereal shreds

lb lean (at least 90%) ground turkey

1/3

cup finely chopped onion

1/4

cup teriyaki marinade and sauce

1/4

cup chopped fresh parsley

1/2

teaspoon ground ginger

1/8

teaspoon pepper

whole wheat burger buns, split

leaves leaf lettuce

tomato slices

Steps

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1

Heat grill. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
2

In large bowl, mix all ingredients except buns, lettuce and tomato until well mixed. Shape mixture into five 4-inch patties.
3

When ready to grill, carefully oil grill rack. Place patties on grill over medium heat. Cover grill; cook 11 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F.
4

For each sandwich, place 1 lettuce leaf and 1 tomato slice on bottom half of bun; top with patty and top half of bun.

Expert Tips

Look for teriyaki marinade and sauce in the Asian foods section in your supermarket. Don't confuse the baste and glaze, which is thick like molasses, with teriyaki marinade and sauce, which is watery.
Add a dash of cayenne pepper or red pepper flakes to the turkey mixture to spice these burgers up!
To broil patties, set oven control to broil. Place patties on broiler pan; broil with tops about 5 inches from heat, using times above as a guide, turning once.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich

Calories: 300
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1 1/2g 8% Trans Fat 1/2g
Cholesterol: 60mg; 20%
Sodium: 860mg; 36%
Potassium: 470mg; 13%
Total Carbohydrate: 32g; 11%
Dietary Fiber 9g 37% Sugars 7g
Protein: 27g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 25%; 25%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;