Mini Turkey Burgers with BBQ Sauce
Serves: 16 mini patties
Cuisinicity Tip 1: I like using black beluga lentils for this recipe, but French lentils or brown lentils will do. Just follow package instructions as each is a little different. You will need about ⅓ cup dry lentils to make the 1 cup cooked lentils you need. You can also use organic canned lentils instead (I have links to a couple brands below the recipe). Cuisinicity Tip 2 on the wholegrain bread I grind and use into the mixture: I use Alvarado street Bakery California style complete protein bread that is high in fiber, low in salt, low in sugar, and has no partially hydrogenated oils (even has lentils, and you know how I feel about those!)
  • 1 lb raw all-natural extra-lean ground turkey (organic)
  • 1 Tbsp flaxmeal diluted in 3 Tbsp water
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 slice 100% wholegrain bread, finely ground in food processor
  • 1 cup cooked lentils, rinsed, drained, finely ground in food processor
  • Use recipe for my homemade BBQ sauce
  1. Mix together all the ingredients thoroughly in a large bowl. The mixture will be “sticky” and that’s just right. You can refrigerate (it also freezes well) at this point until ready to grill (Do not form patties at this point!).
  2. When ready to prepare, drizzle a little canola oil in a large grill pan (see photo below) and heat. When the pan is very hot, spoon out a scoop of the ground turkey mixture (I like to use an ice-cream scooper) onto the grill pan. Do NOT attempt to shape the patty at this point! Let it sizzle on that side for 2-3 minutes, then flip over and flatten gently with a large spatula and make the circular shape smoother all around with your spatula, continue to grill for 2-3 minutes on that side.
  3. Flip the patties over once again until cooked through.
  4. Using a pastry brush, coat each patty with BBQ sauce on both sides (about 2 tsp per patty) and serve on mini soft wheat buns with garnishings.
Recipe by Cuisinicity at