Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ cup | Water |
| 1 \N | Egg white |
| 1 tablespoon | Chopped parsley |
| 2 teaspoons | Dijon-style mustard |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 6 \N | Whole wheat buns, split, and toasted |
| \N \N | Lettuce leaves |
TOPPING
BURGERS
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