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 | ingredients |
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6 slices whole-wheat sandwich bread
1 pound lean ground turkey (7% fat)
½ cup reduced-fat sour cream
4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
Coarse salt
1 cup mesclun lettuce mix
1 medium tomato, sliced |
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Turkey Burgers |
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Serves 4 | Prep time: 20 minutes| Total time: 30 minutes |
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For juicy burgers, use ground turkey that's at least seven percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
- In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
- Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.
- To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
- Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.
Per serving: 365 calories; 13.6 grams fat; 28.7 grams protein; 34.1 grams carbohydrates; 4.3 grams fiber
Note: When burgers are wrapped separately, you can defrost as few or as many as you need. |
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