Grilled Cherry Tomato Turkey Burgers
PREP 25 minutes
GRILL 11 minutes
SERVES 4
Ingredients:
- 2 Tbsp. Dijon-style mustard
- 2 Tbsp. whole wheat or plain panko bread crumbs
- 2 Tbsp. fat-free milk
- 2 cloves garlic, minced
- 2 Tbsp. fi nely chopped shallot
- 1 Tbsp. snipped fresh basil
- 1⁄2 tsp. salt
- 1⁄2 tsp. black pepper
- 1 lb. uncooked ground turkey breast
- 1 pint assorted cherry tomatoes or baby heirloom tomatoes
- Olive oil
- 2 4-inch squares split focaccia bread or ciabatta rolls, toasted
- 1 tsp. lemon juice Fresh snipped basil leaves
Directions:
- If using wooden skewers, soak four 8- to 12-inch skewers in water 30 minutes.
- Meanwhile, in a bowl combine 1 Tbsp. of the mustard, the next fi ve ingredients (through basil), and 1⁄4 tsp. each of the salt and pepper. Add ground turkey; mix well. Form into four 1⁄2-inch-thick patties. Thread tomatoes on skewers. Brush lightly with olive oil.
- Grill burgers, covered, over medium heat 11 to 13 minutes or until done (165°F), turning once. Add the tomato skewers the last 6 minutes of grilling, turning to cook evenly.
- Spread cut sides of bread with remaining mustard. Top with burgers and tomatoes. Drizzle with lemon juice and sprinkle with remaining salt and pepper. Top with basil.
NUTRITION
per serving 297 cal., 7 g fat (1 g sat. fat), 55 mg chol., 821 mg sodium, 24 g carb., 2 g fi ber, 4 g sugars, 33 g pro.
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