BOU Lentil Turkey Burgers

A new take on Turkey Burgers with delicious lentils seasoned with BOU cubes.


  • 1 lb ground turkey (very cold)
  • Red Split Lentils, prepared
  • ½ tsp salt
  • ½ tsp black pepper
  • Bou Java Rub (optional for seasoning)


Thoroughly combine all ingredients. Divide the mixture into 6 equal portions and form into ½ inch thick patties. If desired, season with BOU Java Rub.

Grill 6 minutes each side (remember, this is poultry – the internal temperature must get to 165°F/74°C).

Serve on a grilled whole wheat bun with Dijonnaise, lettuce, tomato and red onion.

Red Split Lentils Ingredients

  • ½ cup red split lentils (soaked for 3 hours)
  • 1 BOU Beef or Chicken Broth Cube
  • 1 cup water

Red Split Lentils Instructions

Crumble the BOU cube in a sauce pan; add the water and blend with a whisk to mix the cube into the water. Add the soaked red lentils; bring to a boil. Lower to a simmer and cook for 4-5 minutes (lentils will be al dente). Pour into a bowl, cover and cool completely under refrigeration.

Bou Java Rub Ingredients

  • 2 BOU Chicken Bouillon Cubes
  • ¼ cup espresso coffee, finely ground
  • 2 tbsp lemon zest, finely grated
  • ½ cup brown sugar
  • 2 tbsp sea salt
  • 1 tbsp granulated garlic
  • 1½ tsp coriander, ground
  • 3 tbsp chipotle chili powder
  • 2 tbsp black pepper, freshly ground
  • 3 tbsp smoked paprika
  • 1 tsp roasted cumin, ground
  • 1½ tbsp unsweetened cocoa powder
  • 1 tsp dry mustard
  • 1½ tbsp ancho chili powder

Bou Java Rub Instructions

Combine all ingredients in a blender for about 45 seconds.

Place into a storage container with a lid; store in a cool dry place

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