You have probably been aware of the trend to start eating less beef. Fact is, it is not only good for the environment, but better for your health due to less saturated fat and calories. But that’s no reason to skimp on flavor and juicy burger eye-appeal. We found three recipes that substitute ground beef with turkey, salmon, and a plant-based meat substitute, the Beyond burger, all guaranteed to make the burger experience satisfying and delicious. For the next sporting event you host, switch up your game day burgers for these new twists.
Adam Potash Homemade Turkey Burgers
“I love turkey as a great weight loss substitute, it can be super flavorful and if done correctly be the perfect bite, plus bonus points you can have on your weight loss journey without worry.” —Adam Potash
SERVES 4
PREPARE THE BURGER
1 1/4 pounds lean ground turkey
1 1/2 cups packed fresh spinach , finely chopped
4 oz crumbled feta cheese
2 cloves garlic, minced
1/4 CUP Italian seasoned bread crumbs
2 tsp Worcestershire sauce
1/4 tsp black pepper
1 1/2 TB extra-virgin olive oil
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In a large bowl, mix the ground turkey with other ingredients until combined. Divide into 4 equal portions (approximately 4 inches in diameter, 1 inch thick.) Transfer to a parchment-lined plate and chill in the refrigerator for 1 hour or the freezer for 20 minutes.
Preheat a grill to medium-high and oil the grates really well. Grill burgers for about 4-5 minutes per side, or until no longer pink, juices run clear, and an internal temperature of 165ºF is reached on an instant read thermometer.
ASSEMBLE THE BURGER
4 burger buns, toasted
mayonnaise
cucumber slices
thin red onion slices
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Serve turkey burger on buns topped with mayonnaise, cucumber, and red onion.
—recipe by Chef Adam Potash, The Approach, certified personal health coach and executive chef
DripBK Haitian inspired Salmon burger
“We make this salmon burger at our Brooklyn cafe and it is a top seller. We promote health and wellness at Drip and a salmon burger is a great way to get that flavor and feel without too much fat.” —Mitch Senat
SERVES 1
PREPARE THE BURGER
1 1/4 center cut organic wild salmon (skin and bones removed), seasoned with black pepper
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Grill patty about 3 to 4 minutes on each side.
MAKE THE SWEET JERK SAUCE
1/2 CUP red onion, minced
1 Scotch Bonnet pepper, minced
1/3 CUP organic tomato, chopped
2 TB lemon juice
1 TB of mayonnaise
1/2 tsp dried thyme
1/2 tsp garlic powder
Caribbean jerk seasonings
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Mix all ingredients in a small bowl.
ASSEMBLE THE BURGER
potato roll
Sweet Jerk Sauce
lettuce
slice of tomato
slice of onion
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Toast potato roll, pour sauce on sweet jerk sauce on both sides. Top with lettuce, tomatos, and onions.
—recipe by Chef Mitch Senat, Drip Beverage lounge in Brooklyn, NY
Vegan Sloppy Burger
“Although I eat only vegan foods, and have used lots of plants to substitute ground beef, Beyond Burger is a quick & tasty option for my family. We can have dinner on the table in no time with this option.” —Brooke Brimm
SERVES 1
PREPARE THE BURGER
2 TB oil
1 vegan Beyond patty (other popular brands: Impossible, Ultimate)
1/4 onion, sliced
5 baby bella mushrooms, sliced
salt & pepper to taste
1/2 tsp Bakon Hickory Smoked Dried Torula Yeast seasoning
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1 slice of vegan gouda cheese
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Place burger patty on an oiled hot flat griddle. Lower heat to medium. Add onions and mushrooms, sprinkle with salt, pepper, and Bakon seasoning. Turn veggies often, so that they sauté gently. You want them to caramelize, but slowly so that they are soft and brown. Remove from the pan.
Flip burger patties once they are brown and caramelized on one side. Add 2 tablespoons of water to the pan, so that the burger remains moist while caramelizing. Season with salt and pepper.
Add cheese slices that have been warmed to room temperature onto burger patty. Turn heat to low and cover, so that cheese can melt. Be patient, vegan cheese takes longer to melt.
MAKE THE AVOCADO MASH
1 ripe avocado
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
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Smash ripe avocado with a fork and mix in the spices.
ASSEMBLE THE BURGER
1 vegan Hawaiian Bun, grilled
slice of ripe tomato
sauteed mushrooms and onions
slice of onion (optional)
leaf of red lettuce
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Spread avocado on both sides of bun. Add tomato to bottom of the bun. Place your burger patty with melted cheese on top. Top with grilled mushrooms and onions. Add a slice of raw onion, if desired. Add lettuce leaf. Place the top bun on. The burger will be big and sloppy. You may want to cut it in half to eat!
—recipe by Chef Brooke Brimm, cookbook author and online cooking class instructor Atlanta, Georgia
Hobnob has more great ideas for out-of-the-ordinary ideas for watching the game. See more recipes in CLASSY SPORTS: an upscale menu to enhance the big game watching experience.
