This recipe was so good and a good source of protein. It was less fatty because it had lean turkey instead of beef and I loved the brown rice in it. Obviously you can add other vegetables such as bell peppers into the meat but I chose scallions since I had some left over. At first I thought it wouldn't be enough, but one patty on a burger with that meat and rice filling is more than enough!!
- 1 pound ground turkey meat
- 1/2 cup cooked brown rice,
- 4 scallions/spring onions
- 1/2 cup shredded smoked cheese, such as Cheddar, Gouda or mozzarella
- 2 tablespoons smoky barbecue sauce, divided
- 1 tablespoon paprika, preferably sweet Hungarian
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon sweet pepper relish, or pickle relish (optional)
- 2 teaspoons prepared horseradish (I left that out of mine)
- 4 whole-wheat hamburger buns, toasted
- 4 slices tomato
- 4 thin slices sweet onion, such as Vidalia
PREPARATION
- Preheat grill to medium.
- Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
- Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish and horseradish in a small bowl.
- Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155°F, 5 to 6 minutes per side.
- Assemble the burgers on buns with the barbecue mayonnaise sauce, tomato and onion.
Nutritional Facts:
27.5g protein, 1,9g fat, 4,6% Iron, 8,8% Vitamin C and 6% Vitamin A 251 calories per serving (serves 4 people)
