Recipe from Better Homes and Gardens
2 tablespoons Dijon-style mustard
2 tablespoons whole wheat or plain panko (Japanese-style bread crumbs)
2 tablespoons fat-free milk
2 cloves garlic, minced
1 shallot, finely chopped (2 Tbsp.)
1 tablespoon snipped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound uncooked ground turkey breast
1 pint assorted cherry tomatoes or baby heirloom tomatoes
2 4 inches squares split focaccia bread or ciabatta rolls, toasted
1 teaspoon lemon juice
fresh snipped basil leaves
Soak four, 8- to12-inch bamboo skews in water for 30 minutes. Meanwhile, in a medium bowl combine 1 Tbsp. of the mustard, panko, milk, garlic, shallot, basil, and 1/4 tsp. each of the salt and pepper. Add ground turkey; mix well. Form into four 1/2-inch thick patties.
Thread cherry tomatoes on skewers. Brush lightly with olive oil.
For a charcoal or gas grill, grill burgers on the rack of a covered grill directly over medium heat for 11 to 13 minutes or until patties are done (165 degrees F), turning once halfway through grilling. Add the tomato skewers the last 6 minutes or grilling, turning to cook evenly.
Spread the cut sides of toasted bread with remaining Dijon mustard. Place each burger on top. Remove tomatoes from skewers and pile on the burgers. Drizzle with a little lemon juice and sprinkle with remaining salt and pepper. Top with basil.
Per Serving: cal. (kcal) 297, Fat, total (g) 7, chol. (mg) 55, sat. fat (g) 1, carb. (g) 24, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 33, vit. A (IU) 837.96, vit. C (mg) 13.93, Thiamin (mg) 0.26, Riboflavin (mg) 0.17, Niacin (mg) 2.27, Pyridoxine (Vit. B6) (mg) 0.17, Folate (µg) 80.4, Cobalamin (Vit. B12) (µg) 0.04, sodium (mg) 821, Potassium (mg) 309, calcium (mg) 43, iron (mg) 2.59, Percent Daily Values are based on a 2,000 calorie diet
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