Yield: 2 servings;
Measure | Ingredient |
---|---|
8 ounces | Ground turkey |
½ cup | Fresh whole wheat breadcrumbs |
2 \N | Green onions, chopped |
1½ tablespoon | Chopped fresh dill or |
1½ teaspoon | Dried dfllweed |
1½ teaspoon | Dijon mustard |
1 \N | Egg white, beaten to blend |
¼ teaspoon | Salt |
¼ teaspoon | Ground pepper |
\N \N | Nonstick vegetable oil spray |
2 \N | Poppy seed kaiser rolls or buns, split |
\N \N | Dijon mustard |
2 \N | Lettuce leaves |
2 larges | Tomato slices |
Prepare barbecue (medium-high heat). Combine turkey, breadcrumbs, green onions, dill, 1½ t mustard, egg white, salt and pepper in large bowl. Using hands, mix thoroughly. Shape turkey mixture into two 4-inch-diameter patties, each about ½ inch thick.
Spray grill rack generously with vegetable oil spray. Grill turkey burgers until white in center but still juicy, about 6 minutes per side. Place kaiser rolls, cut side down, at edge of grill and toast lightly, about 2 minutes. Transfer kaiser rolls to plates. Spread bottom half of each roll with Dijon mustard. Top with lettuce leaf, burger, tomato slice and top of roll and serve.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>