Open-Face Turkey Burgers
FLAVOR BOOSTERS Lean ground turkey is just the start when preparing lower-calorie burgers; these are made supermoist and juicy with the somewhat unexpected addition of reduced-fat sour cream, mango chutney, Dijon, and chili powder; torn pieces of whole-wheat bread help bind the meat as it cooks.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack 4 inches from heat. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, the chili powder, and coarse salt. Shape into 4 firmly packed 5-inch round patties.
Step 2
Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side. Lightly toast remaining 4 bread slices.
Step 3
Layer each bread slice with mesclun, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.
make ahead
Step 4
Freeze uncooked patties on a baking sheet until firm, about 30 minutes, then wrap each one in plastic; place patties in a resealable freezer bag, label, and date. Freeze up to 2 months. Thaw burgers overnight in the refrigerator before broiling.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 365
Step 7
Fat: 13.6g (2.7g Saturated Fat)
Step 8
Protein: 28.7g
Step 9
Carbohydrates: 34.1g
Step 10
Fiber: 4.3g
