• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
3
Nutritional Information

Per serving

Calories:
414
Protein:
48 g
Fat:
18 g
Carbohydrates:
12 g
Sodium:
1274 mg

Credit
Andrea Buckett / @andreabuckettcooks

Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
Double the recipe and make an extra-large batch of burgers and meatballs. Freeze cooked burgers or meatballs for future use.
Directions:
  1. Add the ground turkey, Dijon, tarragon, onion powder, egg, breadcrumbs, grated apple, shallot, salt and pepper to a large mixing bowl. Combine the ingredients thoroughly.
  2. Divide the mixture in half. Form half the mixture into 4 equal burger sized patties and the other half into 14 small meatballs. Transfer the burger patties and meatballs to a container and store in the fridge for a minimum of 30min up to 24hr.
  3. Preheat the BBQ to 400°F.
  4. Place the burgers and meatballs on the BBQ and cook, turning occasionally until they are fully cooked through (165°F) The meatballs will take roughly 8 mins and the burgers will take 15 mins.
  5. Serve the burgers on toasted buns topped with apple slices, cheddar, mustard and mayonnaise or any accompaniments you prefer.
*Store the meatballs in the fridge and serve on top of a power bowl, stuffed into a pita or as a snack eaten straight up.

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