Juicer Pulp Turkey Burgers

January’s Recipe Redux theme is “Start Smoking in the New Year!” The idea is to flavor up recipes with a bit of smokiness or spice. My base recipe was a turkey burger, but I wanted to find a way to bulk it up with extra vegetables and impart a smoky, savory flavor. I loved thekitchn.com’s guide to adding smoky flavor to foods! I used a few of the ideas listed for my turkey burgers. I also added some pureed vegetables leftover from my juicer to make the burgers extra moist and nutritious. If you don’t have a juicer, you can use any of your favorite grated or pureed vegetables!

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1 lb 93% lean ground turkey
1/2 cup pureed or shredded vegetables (I used pulp leftover from kale, celery, and cucumber juice)
1 large egg
1/4 cup oat flour (dry instant oats pulverized in a blender)
1/2 tsp Worcestershire sauce
1 tbs minced onion
1/2 tbs minced garlic
1/2 tsp smoked paprika
1/4 tsp cumin
Salt and Pepper to taste (Don’t taste the raw meat! Instead, cook a bit of it on a hot skillet to test the flavor)
High heat stable oil, such as avocado or canola


1. Gently fold together all ingredients in a mixing bowl until well incorporated.
2. Wet your hands to form the mixture into four 4″ diameter burger patties. Refrigerate for 20 mins – 2 hours to allow the flavors to combine.
3. Preheat the grill to medium-high. Oil the grates or the burger patties to prevent sticking. Grill 5-10 minutes and flip with a grill safe spatula. Cook until internal temperature reaches 160 degrees F. Transfer to a plate and cover with aluminum foil; temperature should increase to 165 degrees F while the burgers are resting.
4. Serve over lettuce or on toasted buns with Sriracha sauce, roasted red peppers, and pepper jack cheese.

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Check out other Recipe Redux ideas for January 2015!

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