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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are prepared with reduced-fat sour cream & mango chutney also some other goodies, like Dijon mustard which will give them additional moisture and flavor. They are truly delicious! Serve in some Romaine lettuce instead of bread - a little messy but . . . .good! ;) Martha Stewart web site, first published in 2006. Ingredients:
6 slices whole-wheat sandwich bread (or 2 only for the burger) |
1 lb lean ground turkey (7 percent fat) |
1/2 cup reduced-fat sour cream |
4 tablespoons prepared mango chutney, preferably major grey's, finely chopped |
2 tablespoons dijon mustard |
1 tablespoon chili powder |
coarse salt |
crushed red pepper flakes, to taste (optional) |
1 cup mesclun mixed salad green |
1 medium tomato, sliced |
Directions:
1. In a medium bowl, tear 2 slices bread into small pieces; add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt.
2. Shape into 4 firmly packed 5-inch round patties; freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date.
3. Freeze up to 2 months.
4. TO COOK:.
5. Thaw burgers overnight in the refrigerator.
6. Heat broiler rack set 4 inches from heat.
7. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
8. Lightly toast 4 slices bread. (optional).
9. Dividing evenly, top each with lettuce, burger, and tomato.
10. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.
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