F.c. mexi-turkey burgers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Turkey |
| ⅓ | cup | Onion, finely chopped |
| ¼ | cup | Bread Crumbs |
| ¼ | cup | Parsley, chopped |
| 1 | large | Garlic Clove, finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Cumin |
| ½ | teaspoon | Chili Powder |
| ¼ | teaspoon | Leaf Oregeno, crumbled |
| ¼ | teaspoon | Black Pepper, freshly ground |
| 1 | Egg | |
| ½ | cup | Plain Yogurt |
| 1 | tablespoon | Vegetable Oil |
| 4 | Hamburger Buns, toasted | |
| 2 | mediums | Tomatoes, thinly sliced |
Directions
Combine turkey, onion, bread crumbs, parsley, garlic, salt, cumin, chili powder, oregeno and pepper in bowl. Add egg and ¼ cup of the yogurt; mix well. Shape into 4 patties, 4 inches across. Dredge in flour. Saute burgers in oil in nonstick skillet over medium heat.
Heat 3 to 4 minutes each side until browned and cooked through.
Arrange on each bun the tomatoe slices, burgers and remaining yogurt.
Nutrient Value Per Serving: 411 Calories, 28 g Protein, 16 g Fat, 36 g Carbohydrate, 675 mg Sodium and 140 mg Cholesterol.
Exchanges: 2 Starch/Bread, 1 Vegetable, 3 Lean Meat and 1½ Fat.
Recipe From "Family Circle" magazine 6/25/91. Posted by Anne Marie Chiappetta.
Submitted By ANNE MARIE CHIAPPETTA On 04-15-95