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Garlic-Crusted Tuscany Turkey Burgers

Categories:
sandwiches

1/3 cup sun-dried tomatoes
1/3 cup plain nonfat yogurt
2 tablespoons chopped fresh basil
--or 1 1/2 teaspoons dried basil
1 pound ground turkey breast meat
1/2 cup toasted wheat germ
1/2 cup finely chopped onion
2 tablespoons water
1 teaspoon dried oregano
1/2 teaspoon fennel seeds; crushed
1/2 teaspoon salt; optional
1/2 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 teaspoons minced garlic
2 teaspoons vegetable oil
--for brushing on grill
6 lettuce leaves
6 whole-wheat hamburger buns; split
--lightly toasted

1. In small bowl, soften tomatoes in boiling water for 2 to 3 minutes; drain well and chop. Combine tomatoes, yogurt and basil in small bowl; mix well. Set aside.

2. Prepare grill according to manufacturer's instructions. In large bowl, combine turkey, wheat germ, onion, water, oregano, fennel, salt, pepper and allspice. Mix lightly but thoroughly. Shape mixture into six patties. Sprinkle garlic evenly over both sides of patties, pressing gently.

3. Brush grill rack lightly with vegetable oil. Grill burgers 5 minutes per side, or until centers are no longer pink

4. Serve burgers on lettuce-lined buns with topping.

Per serving: About 240 cal, 26 g pro, 38 g car, 4 g fat, 15% cal from fat, 35 mg chol, 290 mg sod, 4 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00




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