I stocked up on last week’s Eat Well Ad items, so I’ve found myself with leftover ground turkey, shredded lettuce, tomatoes, and plain nonfat Greek yogurt (although delicious, you can only have so many Taco Salad Crunchers before you need a switch up, right?). What to do with an abundance of delicious and good for you ingredients leftover from a previous recipe? Why, repurpose them of course! And so, Buffalo Ranch Turkey Burgers came to dinner. On their own, turkey burgers don’t necessarily incite a buzz in my household when it comes to dinner entrees. So, to spice things up (mind the pun), I added a favorite poultry side-kick to the mix: Buffalo Sauce! The sizzling bite of buffalo sauce brings the ground turkey burger to life, while a homemade ranch “dressing” provides the creamy cool down typically provided by a higher calorie cousin, blue cheese dressing. Another nifty thing I love about these burgers? They have cooked carrot and onion on the inside; keeping the burger moist while boosting the nutrition of the meal (I promise no one will taste or even see the carrot, as it blends in with the buffalo sauce)! Well, enough chatter- let’s get started with the burgers! In a medium sized skillet, heat a tablespoon of canola oil over medium-high heat. Add your finely shredded carrot and onion, and let cook until soft, about 10 minutes. While the veggies are getting soft, start on the ranch dressing. This is a simple two-step process- add ranch dressing mix to 2 cups plain nonfat Greek yogurt and stir. The Greek yogurt is used in place of sour cream, reducing the fat content while boosting protein (win-win!). Place your ranch dressing into the refrigerator and turn your attention back to the carrots and onion. When they are cooked through and soft, add one tablespoon minced garlic and stir. Cook for an additional thirty seconds until fragrant; transfer your carrot mixture to a large bowl to cool for 10 minutes. Now, add the rest of our ingredients! In go the ground turkey breast, poultry seasoning, and buffalo sauce! Mix well and form into roughly five patties. If you are going to grill, I recommend letting your patties chill for at least 30 minutes to avoid having the burger fall apart; however, if you’re in a rush, simply line your grill with tin foil that has been sprayed with non-stick cooking oil. If you’re cooking on the stovetop, this will not be an issue. It’s important to note that unlike ground beef burgers, you need to cook turkey burgers until they reach an internal temperature of 165⁰F. Food safety folks, it’s important! When your burgers are done, slip into a slightly toasted whole grain bun and add tasty toppings such as sliced tomato, shredded lettuce, and a slathering of your homemade ranch dressing on top. This was my adventure with my leftover ingredients; did you make anything fun or exciting? I’d love to hear about it!
Buffalo Ranch Turkey Burgers
- 1 lb. ground turkey breast
- 1/4-1/2 cup buffalo sauce
- 1/2 cup shredded carrot
- 1 small onion, finely diced
- 1 Tbsp. minced garlic
- 1 tsp. poultry seasoning
- 1 Tbsp. canola oil
- 1 packet ranch dressing mix
- 2 cups plain nonfat Greek yogurt
- Heat canola oil in a skillet over medium-high heat. Meanwhile, combine ranch dressing mix packet to Greek yogurt and mix well. Place in refrigerator to cool.
- When oil is hot, add diced onion and carrot and cook until soft, about five minutes. Add garlic and cook for an additional 30 seconds. Place carrot mixture in a large bowl to cool, about ten minutes.
- Next, add poultry seasoning, ground turkey breast, and desired buffalo sauce to carrot mixture. Mix until well combined. Form into patties and refrigerate for 30 minutes.
- Place turkey patties on grill or cook on stovetop until cooked through to 165⁰F. Spread ranch dressing on top of toasted bun and add additional desired toppings.