Mile High Turkey-Vegetable Burgers

MAKES: 4 SERVINGS
SERVING SIZE: 1 BURGER
MAKES: 4 BURGERS
PREP: 30 MINS
GRILL: 10 MINS

 

 

 


Ingredients

1 cup finely chopped fresh mushrooms

1/2 cup finely chopped green sweet pepper (1 small)

1 tablespoon olive oil

2 cloves garlic, minced

1 egg, lightly beaten

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 – 1 1/4 pounds lean ground turkey or 90% lean or leaner ground beef

4 slices red onion, cut 1/2 inch thick

2/3 cup chopped, seeded tomatoes

3 tablespoons chopped, pitted Kalamata olives

3 tablespoons crumbled reduced-fat feta cheese

2 tablespoons snipped fresh mint

1 tablespoon lemon juice

1 cup fresh spinach leaves

4 honey wheat or multigrain thin sandwich rolls, toasted if desired

3/4 cup very thinly sliced cucumber


Directions
  1. In a medium skillet cook mushrooms and sweet pepper in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Remove from heat.
  2. In a large bowl combine egg, mushroom mixture, 1/4 teaspoon of the black pepper, and the salt. Add ground turkey; mix well. Shape into four 3/4-inch-thick patties.
  3. For a charcoal or gas grill, grill patties and onion slices on greased rack of a covered grill directly over medium heat. Grill patties for 10 to 15 minutes or until done (165 degrees F), turning halfway through cooking. Grill onion slices for 8 to 10 minutes or until tender and lightly charred.
  4. Meanwhile, in a food processor combine tomatoes, olives, cheese, mint, lemon juice, and the remaining 1/4 teaspoon black pepper. Cover and process until smooth.
  5. To serve, place spinach on roll bottoms. Top with patties, tomato mixture, onion slices, cucumber slices, and roll tops.

Nutrition Facts (Mile High Turkey-Vegetable Burgers)

Per serving: 351 kcal , 16 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 128 mg chol. , 648 mg sodium , 29 g carb. , 7 g fiber , 5 g sugar , 32 g pro.