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Turkey Burgers With Quick Ratatouille

Photo: Tina Rupp
Yield Makes 4 servings (serving size: 1 burger plus 1 cup 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.

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

Nutrition 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

How to Make It

  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.