Recipe Image

Grilled Herb Burgers

  • 20 m
  • 40 m
Diabetic Living Magazine
“These burgers are made with a blend of ground beef and ground turkey breast, and are flavored with Parmesan cheese and lots of fresh oregano. They're perfect for your next backyard barbeque. Use a meat thermometer as your indicator that burgers are cooked to a safe internal temperature.”


    • 1 egg white, lightly beaten
    • ⅔ cup chopped onion
    • ⅓ cup grated Parmesan cheese
    • ¼ cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano and/or basil, crushed
    • ¼ cup ketchup
    • 2 cloves garlic, minced
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 pound lean ground beef
    • 1 pound uncooked ground turkey breast
    • 8 whole-wheat ciabatta rolls, split and toasted
    • 16 slices tomato
    • Fresh oregano and/or basil sprigs (optional)
    • Goat cheese (chevre), arugula and/or red onion slices (optional)


  • 1 In a large bowl combine egg white, onion, Parmesan cheese, the ¼ cup oregano, the ketchup, garlic, salt, and pepper. Add beef and turkey; mix well. Shape meat mixture into eight ¾-inch-thick patties.
  • 2 For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until no longer pink (165°F), (see Tip), turning once halfway through grilling time.
  • 3 Serve burgers on rolls with tomato slices. If desired, top with fresh oregano and/or basil sprigs, dollops of goat cheese, arugula, and/or red onion slices.
  • Tip: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.
ALL RIGHTS RESERVED © 2019 Printed From 12/9/2019