Now You’re Talkin’ Turkey Burgers
 
I served these turkey burgers at our Fourth of July barbecue, and the guys proclaimed them the best turkey burgers in town. My girlfriends and I had a great laugh in the kitchen when I shared my little secret - they are loaded with white beans and oat bran. Freeze a dozen or so, layering them in plastic bags with parchment paper between each burger. With them on hand, you’ve redefined fast food!
 
Makes 4 burgers
 
1⁄4 cup White Bean Puree (see Make-Ahead Recipe #9 below)
1⁄4 cup oat bran, plus additional as needed
2 teaspoons Worcestershire sauce
1⁄2 teaspoon salt
Freshly ground pepper, to taste
1 pound ground turkey (ideally white meat, or a mix of light and dark meat)
4 hamburger buns or English muffins, preferably whole grain
Optional extra boost: lettuce, tomato slices, or grilled onions and mushrooms
 
Preheat an outdoor grill to medium-high, or heat an indoor grill pan to medium-high and spray with oil.

In a large bowl, mix the White Bean Puree, oat bran, Worcestershire sauce, salt, and pepper. Add the ground turkey, mixing it with your hands until well combined. If it is too sticky, add a bit more oat bran.

Using damp hands, shape the mixture into 41⁄4-pound patties. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator or frozen. If you are not freezing for future use, proceed to the next steps.

Spray both sides of the burgers with oil and place them on the prepared grill. Cook for 5 to 7 minutes on each side or until cooked through and no longer pink inside.
 
Serve on whole grain buns with optional extras.
 
 
 
Sneaky Chef Make-Ahead Recipe #9: White Bean Puree

1 (15-ounce) can white beans* (Great Northern, navy, butter, or cannellini)
1 to 2 tablespoons water
 
*If you are starting with dry beans, soak 1 cup for an hour, then cook according to instructions.
 
Makes about 1 cup of puree
 
Rinse and drain the beans and put them into the bowl of your food processor. Add 1 tablespoon of the water, then pulse several times to puree, stopping occasionally to scrape the contents to the bottom. The goal is a smooth, but not wet, puree, about the consistency of peanut butter. If necessary, use a little more water, one teaspoonful at a time, to smooth-out the puree until there are no flecks of whole beans visible.

This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.