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Turkey-cheddar burgers
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| Artist: |
_ |
| Categories: |
Burgers, Poultry, Sandwiches |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tsp | Plus 1 tablespoon olive oil | | | Divided | | 1/2
| med | Onion, peeled and minced | | 2
| med | Cloves garlic, peeled and | | | Minced, divided | | 1
| lbs | Lean ground turkey | | | Grated peel of 1 lemon | | 2
| tbsp | Chopped fresh parsley | | 1
| tsp | Dried sage leaves, crushed | | 1/2
| tsp | Dried thyme, crushed | | 3/4
| tsp | Salt | | 1/4
| tsp | Freshly ground black pepper | | 4
| | Thin slices low-fat cheddar | | | Cheese, each about 1" x 3" | | 4
| | Hamburger buns | | | Assorted condiments |
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Procedures:
| 1 | Heat 2 teaspoons olive oil in a small skillet, add the onion and 1 clove minced garlic. | | 2 | Saute until softened, about 5 minutes. | | 3 | Cool. | | 4 | Combine the onion mixture with the ground turkey, lemon peel, parsley, sage, thyme, salt and pepper. | | 5 | Divide into quarters. | | 6 | Break the cheese slices in half and force 2 into the center of each section of turkey. | | 7 | Flatten and refrigerate until ready to use. | | 8 | (the cheese can also be put on top of the burgers when cooked). | | 9 | Stir together the remaining tablespoon olive oil and minced clove of garlic. | | 10 | Brush on one side of each bun. | | 11 | Broil or grill the burgers on a lightly oiled rack until no longer pink in the center and the juices run clear. | | 12 | Place the buns cut side down around the edge of the grill to toast lightly, or toast under a hot broiler. | | 13 | Place each burger on a bun and serve with condiments. |
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