Knife-and-Fork Chili Turkey Burgers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean[ meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers - and I couldn't stop eating them for the next two days! Now, five years after we were introduced to eating low-carb, I've all but forgotten that burgers once came with a bun!] Ingredients:
2 1/2 pounds ground turkey |
1 cup shredded sharp cheddar |
1/2 cup finely chopped red bell pepper |
1/4 cup finely chopped red onion |
1 tablespoon quick and easy sugar-free ketchup, recipe follows |
1 tablespoon chili powder |
1 teaspoon salt |
1/4 teaspoon black pepper |
pinch cayenne pepper |
1 large egg, beaten |
2 tablespoons vegetable oil |
10 tablespoons mayonnaise |
10 red leaf lettuce leaves |
10 tomato slices |
10 onion slices |
10 pickle spears |
Directions:
1. Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
2. Divide the meat mixture into 10 equal-sized patties.
3. Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side.(A instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
4. Divide the burgers among plates-2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
5. Quick and Easy Sugar-Free Ketchup:
6. 8 ounces no-sugar-added tomato sauce
7. 6 ounces no-sugar-added tomato paste
8. 2 tablespoons white vinegar
9. 1/4 cup sugar substitute (recommended: Splenda)
10. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
11. Yield: 1 1/2 cups
12. Nutritional Analysis per serving of ketchup:
13. Calories: 10
14. Total Fat: 0
15. Saturated Fat: 0
16. Carbohydrates: 2
17. Fiber: 0.5
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