Yield: 1 Servings
|½ cup||Plain non-fat yogurt|
|⅓ cup||Seeded, chopped cucumber|
|⅓ cup||Seeded, chopped tomato|
|1 tablespoon||Onion, finely chopped|
|1 tablespoon||Fresh dill, chopped (or 1/2 tspn. dried)|
|1 pounds||Lean ground turkey|
|½ cup||Wheat germ|
|¼ cup||Chopped onion|
|1 tablespoon||Chopped parsley|
|2 teaspoons||Dijon-style mustard|
|6||Whole wheat buns, split, and toasted|
For topping: Combine all ingredients. Cover and refrigerate until ready to use.
Prepare Charcoal Grill
For Burgers: Combine first nine ingredients; mix lightly but thoroughly.
Shape mixture into six ½-inch thick patties. Place patties on grid over medium coals. Grill 3 to 4 inches from heat 3 to 4 minutes per side or until meat is no longer pink. Serve burgers on lettuce-lined buns with topping. Posted to EAT-L Digest by Karyn Farrell <Syber12@...> on Jul 5, 1997