Best 2 Turkey Quinoa Baked Burgers Recipes

TURKEY QUINOA BAKED BURGERS

Turkey Quinoa Baked Burgers image

The most moist, spicy, and flavorful turkey burger you will ever have. The quinoa gives the ground turkey the texture of a beef burger! Serve on a bun and use whatever favorite burger topping you like!

Provided by Mirella

Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup water
½ cup quinoa
1 tablespoon olive oil
1 onion, finely chopped
5 cloves garlic, finely chopped
½ cup Worcestershire sauce, divided
2 eggs
2 tablespoons barbeque sauce (such as Sweet Baby Ray's®)
2 tablespoons hot pepper sauce
1 tablespoon seasoned salt (such as LAWRY'S®)
2 teaspoons ground black pepper
2 pounds lean ground turkey
3 tablespoons brown sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.3 g, Cholesterol 130.3 mg, Fat 12.2 g, Fiber 1.2 g, Protein 25.9 g, SaturatedFat 2.9 g, Sodium 732.3 mg, Sugar 8.4 g

BAKED TURKEY MEATBALLS WITH QUINOA

Baked Turkey Meatballs with Quinoa image

This easy recipe is a lighter take on an Italian comfort food favorite. We're bypassing the ground beef and skipping the spaghetti but still packing a whole lot of flavor into each spherical bite. Breadcrumbs soaked in milk help seal in the moisture, while baking the meatballs in a mini muffin pan helps them brown evenly (but a baking pan works well, too!).

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
1/4 cup whole milk
1/4 cup breadcrumbs (Italian or plain)
1 cup uncooked quinoa
1 1/2 pounds ground turkey
1 large egg
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1 cup homemade or store-bought marinara sauce, heated

Steps:

Preheat the oven to 500 degrees F. Generously coat a nonstick mini muffin pan or baking pan with cooking spray.
In a small bowl, stir together the milk and breadcrumbs. Let the mixture sit for 5 minutes.
Meanwhile, prepare the quinoa according to package directions.
In a large bowl, combine the ground turkey, egg, garlic, parsley, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper and the soaked breadcrumb mixture. Use your hands to thoroughly combine the mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
Arrange the meatballs in the muffin pan or in a single layer in the prepared baking pan. Bake until the meatballs are cooked through, about 15 minutes.
When ready to serve, divide the quinoa among plates, then place the meatballs on top. Spoon the warm marinara sauce over the meatballs and garnish with Parmesan.