You’ve probably heard ground turkey is naturally leaner than ground beef. Seems obvious, right? The problem is, ground turkey can mean lean white breast or a mixture of breast, fattier dark meat and skin. So it’s important to look for a label that specifies lean, ground turkey breast.
This open-faced turkey bruschetta burger starts with a slider portion of lean, ground turkey breast. Sliders are smart because they offer automatic portion control. Go one better by making the burger part of an open-faced sandwich on one half of a whole-wheat English muffin.
OPEN-FACED TURKEY BRUSCHETTA BURGERS
1 slice whole-wheat bread, crusts trimmed
2 tablespoons milk
1 -1/4 pounds ground turkey breast (check the label)
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper, plus additional, to taste
2 medium, ripe tomatoes, seeded and finely chopped
1/4 cup minced fresh basil
Salt, to taste
3 tablespoons shredded low-fat mozzarella
3 whole-wheat English muffins, split and toasted
Tear bread into small pieces and place in a mixing bowl. Pour milk over bread, stir to coat well and allow to stand 10 minutes, stirring and mashing bread frequently until the mixture is almost smooth.
Add ground turkey, garlic, Worcestershire sauce and pepper. Mix lightly until thoroughly combined. Shape into 6 patties.
Meanwhile, mix together tomatoes and basil. Season with salt and pepper. Allow to stand at room temperature 5 to 10 minutes for flavors to blend.
Preheat grill to medium high or allow coals to burn down. Lightly oil grill grate or spray with nonstick spray. Grill patties about 5 to 6 minutes per side or until lightly browned and internal temperatures registers 165 degrees on a meat thermometer.
Sprinkle each with 1-½ teaspoons shredded mozzarella cheese and allow to melt.
Place one patty, cheese side up, on an English muffin half. Spoon tomato mixture generously over the top of each patty.
Makes 6 servings.
Per serving (1 turkey burger patty, one-half English muffin and about1/3 cup tomato mixture per serving): 235 calories (29 percent from fat), 8 grams total fat (6 grams saturated), 57 milligrams cholesterol, 18 grams carbohydrates, 24 grams protein, 318 milligrams sodium, 3 grams dietary fiber.
-- Recipe developed by professional home economists Kathryn Moore and Roxanne Wyss