Teriyaki Turkey Burgers

By Jessica Craddock, Bullitt County KRDC Organizer

This is a new recipe I tried and loved!

TERIYAKI TURKEY BURGERS

Yield: 6 Servings
Source: The Complete Diabetes Prevention Plan
Online: http://diabeticgourmet.com/recipes/html/750.shtml

Burger Mixture Ingredients:

– 1-1/4 cups sliced fresh mushrooms
– 1/2 cup sliced scallions
– 1/2 cup chopped red bell pepper
– 1-1/4 pounds 95% lean ground turkey
– 3 tablespoons light (reduced-sodium teriyaki sauce)
– 1/4 teaspoon ground black pepper

Rest of Recipe Ingredients:

– 6 canned pineapple rings (optional)
– 1/4 cup plus 2 tablespoons nonfat or light mayonnaise
– 1 tablespoon Chinese or honey mustard
– 6 light wheat or multigrain burger buns
– 6 slices red onion
– 6 lettuce leaves

Directions

Place the mushrooms, scallions, and red bell
pepper in the bowl of a food processor and
process until the vegetables are finely chopped.

Place the vegetables, ground turkey, teriyaki sauce,
and black pepper in a medium bowl and mix thoroughly.
Shape the mixture into six 4-inch patties.

Grill the burgers over medium coals or cook under a broiler
for about 6 minutes on each side, until the internal
temperature of the patties reaches 165 degrees and the meat
is no longer pink inside. (To retain moisture, avoid pressing
down on the patties as they cook.) Alternatively, coat a large
nonstick skillet or griddle with nonstick cooking spray and
cook the burgers over medium heat for about 5 minutes per side.

If desired, brush the pineapple slices with a little
teriyaki sauce and grill or broil for a minute or two
on each side, until lightly browned.

To assemble the burgers, place the mayonnaise and
mustard in a small bowl and stir to mix well.
Spread some of the mayonnaise mixture on each bun.

Place each burger in a bun and top with some of the onion,
lettuce, and if desired, a pineapple slice. Serve hot.

Nutritional Information Per Serving:
Calories: 243; Protein: 24g; Sodium: 594mg;
Cholesterol: 50mg; Fat: 5g; Dietary Fiber: 6.6g;
Carbohydrates: 29g
Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable