Red, White and Blueberry Turkey Burger
Calories 461 (22% from fat)
Fat 11 gram
Saturated Fat 3.3 gram
Trans Fat 0 gram
Chol. 60 mg.
Sodium 700 mg.
Carb. 57 gram
Fiber 5 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 38 gram
1 Tbsp. olive oil
4 shallots, thinly sliced
2 tsp. red wine vinegar
1 pound 99% lean ground turkey
6 oz. (about 1 cup) blueberries, smaller berries are better
3 Tbsp. plain whole wheat breadcrumbs
2 tsp. lemon juice
1 tsp. Dijon mustard
1 clove (1 tsp.) garlic, minced
1/4 tsp. kosher salt
1/8 tsp. black pepper, ground
buttery cooking spray
2 oz. gruyere cheese, coarsely grated
4 whole wheat hamburger buns
4 tomato slices
Just in time for your summer picnic. The blueberries in this burger keep it tender and juicy.
To save time, make the burger patties the day before and store them in the refrigerator.
1. Heat a non-stick frying pan over medium heat. Once it's warm, add olive oil and shallots. Stir frequently until they begin to soften, about 8 minutes. Reduce heat to low and cover. Stir occasionally until shallots get very soft and turn dark brown, about 10 more minutes. If the pan dries out, add 1 or 2 tablespoons of water. When brown, stir in the vinegar and set aside.
2. In a mixing bowl, combine the next 8 ingredients, turkey through black pepper. Then form it into 4 patties, 3/4 inch thick each.
3. Heat a non-stick frying pan over medium-high heat. Once the pan is warm, lightly coat with buttery cooking spray. Cook the burgers for about 4 minutes per side, lightly spraying the pan again when you flip the burgers. Burgers are done with they reach 165 degrees Fahrenheit inside. (You can use an instant read thermometer inserted into the burger to determine temperature.)
4. Divide the grated cheese evenly between the burgers and cover the pan until the cheese melts, about 1 minute.
5. Stack the buns from the bottom up, with a few spinach leaves, the burger, tomato, caramelized shallots and then top the bun.
Yield: 4 Servings