The challenge with a burger made with turkey or chicken is the result can be dry. This is because the meat lacks the right amount of fat compared to beef where 20% fat is ideal. Our recipe, inspired by NYTimes Cooking is to add a bit of our robust extra virgin olive oil. It's healthy and best of all, it makes for a juicy no-beef burger, one that's great for grilling.


1/2 medium onion, minced (2 tbsp)
1 pound lean ground turkey
1 tbsp Traditional dark balsamic 
1 egg, beaten
3/4 tsp salt
 1/2 tsp freshly ground pepper 
1 tbsp extra virgin olive oil
4 quality hamburger buns

Optional: Add 1/2 tsp Purple Stripe Garlic Powder
1/4 cup tzatziki (store bought or homemade) for topping


    In medium bowl, place onion, balsamic, salt, pepper and garlic powder if using. Mix together well with fork or fingers. Shape into four balls, then press into 1/2 inch rounds. Heat grill on medium high. Cook for 5 minutes per side. Serve on toasted buns with toppings of choice, including tzatziki. Alternatively, spray non-stick skillet with olive oil and cook on medium, 5 to 6 minutes per side.