Veggie-Filled Burgers - 4 Servings To keep the low-fat burgers juicy, be careful not to overcook them. -
-
-
- Prep:
- 25 min
-
- Cook:
- 12 min
-
- Carbs:
- Carbohydrate 24g
INGREDIENTS - 2 tablespoon milk
- 1/2 cup finely shredded carrot
- 1/4 cup finely sliced green onion
- 1/4 cup soft whole wheat bread crumbs
- 1/4 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 3/4 pound lean ground turkey or chicken
- 1/4 cup Dijon-style mustard
- 1/2 teaspoon curry powder
- 4 whole wheat hamburger buns, toasted
- 4 fresh lettuce leaves (optional)
- 1/2 cup shredded zucchini (optional)
- 1 medium sliced tomato (optional)
- 2 - 3 tablespoon curry mustard (optional)
DIRECTIONS - 1. Stir together milk, carrot, green onion, bread crumbs, Italian seasoning, garlic salt, and pepper in a medium mixing bowl. Add ground turkey; mix well. Shape the mixture into four 1/2-inch-thick patties. Lightly grease the grill rack.
- 2. For a charcoal grill, place patties on the greased grill rack directly over medium-hot coals. Grill, uncovered, about 12 minutes or until an instant-read thermometer inserted into the side of a patty registers 165 degrees F, turning once.
- 3. For a gas grill, preheat grill. Reduce heat to medium-hot. Place patties on grill rack; cover and grill patties as directed in step 2.
- 4. Meanwhile, stir together mustard and curry powder.
- 5. Serve patties on buns topped, if desired, with lettuce leaves, shredded zucchini, sliced tomato, and curry mustard mixture. Makes 4 servings.
|