Italian-Style Turkey Burgers
poultry, sandwiches
1/4 cup ketchup
1 tablespoon balsamic vinegar
3/4 lb skinless boneless turkey breast; cut large chunks
1/4 cup italian seasoned bread crumbs
1/3 cup club soda or seltzer
4 scallions; thinly sliced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 red bell pepper; halved lengthwise,
1 and seeded
1 large onion; cut 1/2-thk slices
2 teaspoon olive oil
4 rolls - (2 oz ea); split
1 large tomato; thinly sliced
In a small bowl, combine the ketchup and vinegar. Set aside Preheat the grill to a medium heat. (When ready to cook, spray the rack -- off the grill -- with nonstick cooking spray.) In a food processor, process the turkey until finely ground, about 1 minute. Transfer to a large bowl and add the bread crumbs, club soda, scallions, parsley, Parmesan, oregano, salt, and black pepper. Mix until well combined and form into 4 patties. In a medium bowl, combine the bell pepper, onion, and oil until lightly coated. Grill the burgers, bell pepper halves, and onion slices, covered, turning once, for 10 minutes, or until the burgers are cooked through and the vegetables are crisp-tender. Grill the rolls, cut-sides down, for 30 seconds to lightly toast. Slice the pepper halves into 1/2-inch-wide strips. Toss the pepper strips the onions and divide among 4 plates. Place a roll on each plate and top with a burger, tomato slices, and the reserved ketchup mixture, and serve. This recipe yields 4 servings.
Helpful hint: Balsamic vinegar, a product of Italy, is slow-aged in a succession of wooden casks for a mellow, sweet flavor. It's now sold in many supermarkets, although the finest balsamic vinegar -- as pricey as Cognac -- is available only at gourmet shops.
Content per Serving: calories .. 393 protein .. 31 g total fat .. 9 g carbohydrates .. 48 g sodium .. 958 mg cholesterol .. 57 mg
Comments: Along with the more familiar turkey-burger ingredients -- bread crumbs and oregano, parsley, Parmesan, and pepper -- is one that will surprise you; club soda. It lightens the ground-turkey mixture so that the burgers cook up juicy and tender. For best results, handle the mixture gently, mixing it with two forks rather than squeezing it with your hands. Converted by MM_Buster v2.0l.
Yield: 4 servings
