Turkey Burgers with Cranberry-Peach Chutney
Photo: Oxmoor House
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Amount per serving
- Calories: 420
- Fat: 8.8g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 3.2g
- Protein: 32.7g
- Carbohydrate: 50g
- Fiber: 4.6g
- Cholesterol: 51mg
- Iron: 3.3mg
- Sodium: 577mg
- Calcium: 32mg
- 1/3 cup prepared cranberry chutney
- 1/3 cup finely chopped peeled peaches
- 1 tablespoon finely chopped green onions
- 1 pound ground turkey breast
- 1 large egg white
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 lettuce leaves
- 4 (2.8-ounce) gluten-free hamburger buns, toasted
- 1. Combine first 3 ingredients in a small bowl, stirring well to blend. Set aside.
- 2. Combine turkey and next 3 ingredients. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- 3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side or until a thermometer registers 165°.
- 4. Place 1 lettuce leaf on bottom half of each bun; top each with 1 patty and 2 tablespoons cranberry mixture. Top each with 1 bun top.
For this recipe, select ground turkey breast over ground turkey, which contains both the dark and white meat. The breast meat is much lower in calories and fat.
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