Turkey Burgers With Quick Ratatouille

Prep: 10 minutes, Cook: 32 minutes.

Andrea's wine pick: A Spanish rosé highlights the bold flavors of basil, eggplant, and tomato. El Coto Rioja Rosado, about $8.99, is dry, spicy, and refreshing.

Yield:

Makes 4 servings (serving size: 1 burger plus 1 cup ratatouille)

Nutritional Information

Calories 551
Fat 23 g
Satfat 6 g
Monofat 9 g
Polyfat 6 g
Protein 42 g
Carbohydrate 43 g
Fiber 9 g
Cholesterol 128 mg
Iron 5 mg
Sodium 923 mg
Calcium 177 mg

Ingredients

Ratatouille:
1 tablespoon olive oil
1/2 large onion, chopped
2 garlic cloves, minced
1 medium diced unpeeled eggplant
1 small diced zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large diced tomato
1/2 cup chopped bottled roasted red bell peppers
2 teaspoons red wine vinegar
2 tablespoons chopped fresh basil
Turkey burgers:
1/4 cup part-skim ricotta cheese
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey
4 whole wheat hamburger buns

Preparation

1. Preheat grill.

2. For ratatouille, warm oil in a large nonstick skillet over medium heat. Add the onion, garlic, eggplant, zucchini, salt, and pepper. Cook 8 minutes, stirring, until softened and cooked down. Stir in tomato, red bell peppers, and vinegar; cook 10 minutes, until thickened. Remove from heat; stir in basil. Set aside.

3. For burgers, combine ricotta, Worcestershire, mustard, basil, salt, and pepper in a large bowl. Add turkey; mix with clean hands to combine. Divide into 4 pieces; lightly form each into a 1-inch-thick patty. Grill patties over medium-hot coals 7 minutes per side, turning once.

4. Place burgers and ratatouille between buns, and serve. Leftover ratatouille will keep, tightly covered, for a week in the fridge.

Note:

Susie Ott; Wine pairings by Andrea Immer Robinson,

June 2006