Good, moist, flavorful. I made exactly as directed except that cut the mint by 50% and used a yogurt & shredded cucumber dressing on the buns. They'd be a little dry w/o something on the bun besides the burger & peppers. Served with the great CL lemon orzo salad, which gives you another carb and lots of tasty vegetables.
Greek-Flavored Turkey Burgers
Bursts of feta cheese, red onion, and fresh mint add spark to these flavorful burgers.
Yield: 4 servings (serving size: 1 burger)
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Amount per serving
- Calories: 426
- Calories from fat: 33%
- Fat: 15.7g
- Saturated fat: 5.7g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 3.2g
- Protein: 30.5g
- Carbohydrate: 40g
- Fiber: 2.8g
- Cholesterol: 101mg
- Iron: 4.5mg
- Sodium: 790mg
- Calcium: 177mg
- 1 large egg white
- 1 cup chopped red onion
- 3/4 cup chopped fresh mint
- 1/2 cup dry breadcrumbs
- 1/3 cup (about 1 1/2 ounces) crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried dill
- 1 pound ground turkey
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns, split
- 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips
- Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
- Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.
- Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.
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