Healthy High Protein Burger (Printable)
Juicy lean turkey or chicken patties with fresh toppings and Greek yogurt. Ready in 30 minutes.
# What You'll Need:
→ Burger Patties
01 - 1.1 lb lean ground turkey or chicken
02 - 1 large egg
03 - 2 tbsp rolled oats
04 - 2 tbsp finely chopped red onion
05 - 1 tbsp Dijon mustard
06 - 1 clove garlic, minced
07 - 1 tbsp chopped fresh parsley
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Toppings
11 - 4 whole wheat burger buns or lettuce leaves
12 - 4 slices ripe tomato
13 - 4 leaves crisp lettuce
14 - 4 slices red onion
15 - 4 tbsp plain Greek yogurt
16 - 1 small avocado, sliced
# Directions:
01 - In a large bowl, combine ground turkey or chicken, egg, oats, red onion, Dijon mustard, garlic, parsley, smoked paprika, salt, and black pepper. Mix gently until just combined—do not overwork the meat mixture.
02 - Divide mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Press gently to compact without making them too dense.
03 - Preheat a nonstick skillet or grill over medium-high heat. Lightly oil the surface if needed to prevent sticking.
04 - Cook patties for 4-5 minutes per side, or until golden brown and fully cooked through. Internal temperature should reach 165°F for safe consumption.
05 - Lightly toast whole wheat buns on the grill or in a toaster for added texture and to prevent sogginess.
06 - Place a lettuce leaf on the bun base, top with a cooked patty, Greek yogurt, tomato, onion, avocado slices if desired, and finish with the top bun.
# Expert Tips:
01 -
- High protein without that dry hockey puck texture you might be expecting from lean meat
- The Greek yogurt swap saves calories while adding a tangy creaminess that surprises everyone who tries it
02 -
- Lean meat dries out faster than fatty beef, so resist the urge to press down on the patties with your spatula while cooking
- The Greek yogurt needs a tiny pinch of salt if you are using plain—it transforms the flavor
03 -
- Letting the patties rest for 5 minutes after cooking keeps them juicier
- Room temperature meat forms better patties than cold straight from the fridge