Looking for a high-protein meal that’s packed with flavour? Think Turkey — and try this Po’Boy Turkey Burger recipe! By using lean, protein-rich ground turkey as the star ingredient, you’ll turn a classic comfort dish into a nutritious meal the whole family will love. While many people associate turkey with holidays, it’s an ingredient perfect year-round. It is versatile, has a lot of health benefits and is simply mouthwatering.
High-protein lifestyles are top of mind for many Canadians and eating turkey is a great way to hit those protein goals while also supporting local farmers. Canadian turkey is proudly raised by Canadian Turkey Farmers. It’s lean and nutritious and there are so many ways to prepare it. Here is one of our favourites.
This Po’Boy Turkey Burger uses lean ground turkey, which not only absorbs bold flavours beautifully but also offers a healthier alternative to many other meats, with approximately 27 grams of protein per 100 grams. Additionally, it’s ideal for grilling and marinating.
This recipe is a blend of two things we love: turkey burgers and po’boys. Traditionally, po’boys feature fried seafood on French-style baguette bread, which is a dish that originated as an affordable meal for “poor boys” in New Orleans. By combining a turkey burger with a po’boy, we’ve created a seriously delicious sandwich — and a fresh alternative to traditional comfort food.
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ingredients
Turkey Burger Patty
Almost Remoulade
Cajun-Style Butter
Assembly
directions
Burger Patties: In a large bowl, whisk together the buttermilk and hot sauce. Sprinkle the panko over the buttermilk and whisk together. Let the mixture rest for five minutes until the liquid is fully absorbed.
Add the egg, salt and ground turkey to the bowl. Mix by hand until well combined. Cover the bowl with plastic wrap and chill in the refrigerator for one hour while you make the other components of the burger.
Almost Remoulade: Finely mince the herbs and garlic. Whisk together all remoulade ingredients in a medium bowl. Cover and chill until assembly.
Cajun-Style Butter: In a small saucepan, melt the butter, Cajun-style seasoning and thyme together over medium heat and mix until combined. Keep the saucepan over the lowest heat setting to keep the butter from solidifying.
Burger Patties: Line a half-sheet pan with parchment paper. Divide the turkey mix into six 5oz (142 g) portions. Wet your hands to prevent sticking and form the turkey meat into ½-inch thick patties. The patties should be about ½ inch wider than your bread or buns, as they will shrink slightly while cooking. Cover with plastic wrap and chill in the freezer for 10 minutes.
While the burger patties are chilling, heat a cast-iron griddle or pan over medium heat. Split the baguette or French rolls in half lengthwise, finely shred the iceberg lettuce and thinly slice the tomato and pickles.
Lightly brush the heated griddle with canola oil. Add the turkey patties to the griddle and cook over medium heat until the patty is golden brown and releases easily from the pan, three to five minutes. Flip the patties over and lightly brush the cooked side with the Cajun-style butter. Adjust the heat to low if the patties are getting too dark. Continue cooking the patties until an instant-read thermometer reads an internal temperature of 165℉, brushing with more Cajun-style butter as desired.
Assembly: Spread the bottom layer of baguette or French roll with the prepared remoulade. Place a turkey patty over it and top with lettuce, tomatoes and pickles. Drizzle with more remoulade, place the other half of the bread on top and enjoy!
Canadian turkey is proudly raised by Canadian turkey farmers, so Think Turkey and choose local.