“Dug this one out of the old recipe file to make for lunch today and decided it was well worth sharing...I believe I originally found the recipe in a local newspaper's now defunct cooking column...I've also tried to make it more heart healthy by using ground turkey breast, a light sour cream and a lower sodium worcestershire...One proviso: Prepare the mixture 24 hours in advance and chill thoroughly in the refrigerator or the burgers may fall apart during the cooking process...”

Ingredients Nutrition

  • 12 cup low-fat sour cream (Cabot Light preferred)
  • 3 scallions, chopped
  • 3 tablespoons plain breadcrumbs
  • 12 teaspoon Worcestershire sauce (low sodium if available)
  • 12 teaspoon black pepper
  • 1 lb ground turkey breast (Shady Brook Farms preferred) or 1 lb ground chicken breast (Shady Brook Farms preferred)


  1. Mix sour cream, scallions, bread crumbs, Worcestershire sauce, pepper and the ground meat until combined well.
  2. Shape into patties and place on waxed paper lined cookie sheet.
  3. Cover with foil or plastic wrap and place in refrigerator until well chilled (24 hours), for the flavors to meld and to keep the burgers from falling apart during cooking.
  4. Original recipe says to grill on Medium High heat for 4 to 6 minutes on each side turning carefully, BUT I grill mine on my George Foreman Grill for 3-5 minutes.
  5. Makes 5, ¼ pound burgers.
  6. Variations: Use italian flavored bread crumbs instead of plain; Use chopped yellow onions instead of scallions.

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