Who hasn't been frustrated grilling or frying a chicken or turkey burger with a dry outcome. While healthier than beef, ground poultry lacks the right amount of fat to get a juicy burger. While our recipe is inspired by NYTimes Cooking, we add our extra virgin olive oil to the mix. It's healthy and best of all, it makes for a juicy no-beef burger, one that's great for grilling or fry on your stovetop.


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


Add 1/2 tsp Purple Stripe Garlic Powder to mix

Use 1/4 cup tzatziki for topping (store bought or homemade)


    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.