When my husband was diagnosed with CHF (Congestive Heart Failure) at the age of 49, I had to start making some healthy food choices for him. He is a very picky eater and does not like to try new things, so it was difficult at first for me to plan his meals. This turkey burger is something he loves and will actually eat twice a week.
Any package of Ground White Meat Turkey from your local Supermarket (about 4oz of meat per person)
1/2 tsp Paprika
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Powder
1/4 cup Sweet Vidalia Onion (Chopped or Minced)
4 Basil Leaves (Finely Chopped)
Lettuce and Tomato (To garnish the burger)
Non Stick Fat Free Cooking Spray (I use Olive Oil)
1 Package of Pepperidge Farm Whole Wheat Deli Flats (Or whole wheat rolls if you can’t find the flats)
1 small yellow zucchini
1 small green zucchini
1/2 of a medium Sweet Vidalia Onion
1/4 tsp Ground Black Pepper
1/4 tsp Garlic Powder
Open the package of the ground turkey and place it in a bowl. I use a fork as I don’t want my hands to get dirty from the raw meat and I mash the meat down a little bit. Finely chop 4 medium size basil leaves and add to the ground turkey along with the Onion, Black Pepper & Garlic Powder. Mix everything thoroughly and shape into 4 uniform sized patties.
Before you do anything else, turn your grill on and set it to 350 degrees. Spray both sides of the grill with non-stick cooking spray. Once you see the spray start to bubble, you can place the burgers onto the grill.
For the Grilled Zucchini side I thinly cut my zucchini into 1/8 inch circle rounds. Add the 1/2 of Vidalia onion cut into long strips and place everything in a bowl. Season with Garlic Powder and Black Pepper and toss around a little bit. Place the zucchini mixture on to the grill and cook for about 3-4 minutes on each side (Depending on the thickness of the zucchini).
At the same time your Burgers should be ready to be turned over. You should cook the first side for 3 minutes and the 2nd side for 5. If you like you can sprinkle a little more paprika on the top of the burger while it is cooking for a little more color.
As the burgers and zucchini continue to cook you can place the Deli Flats on the grill to toast them, or you can leave them plain. Take a generous amount of lettuce and tomato and place on top of the bun. You can use any type of lettuce or tomato you like. When the burger is done (the meat is white with no pink at all) place it on the bottom half o the deli flat bread and put some of the zucchini on the size. If desired you can top with 1 tbsp of cat sup (omit if you are on a sodium restricted diet) and enjoy!
Nutrition Facts = Shady Brook Farms Ground White Meat Turkey Calories 120 Sodium 55 mg Total Fat 1 g Potassium 0 mg Saturated 0 g Total Carbs 0 g Polyunsaturated 0 g Dietary Fiber 0 g Monounsaturated 0 g Sugars 0 g Trans 0 g Protein 28 g Cholesterol 70 mg Vitamin A 0% Calcium 0% Vitamin C 0% Iron 0%
Pepperidge Farm Deli Flats Amount per Serving (serving size) = 1 roll Calories 100 Sugars 3g Total Fat 1.5g Protein 6g Sat. Fat 0g Trans Fat 0g % Daily Values** Cholesterol 0mg Vitamin A 0% Sodium 170mg Vitamin C 0% Total Carb. 19g Calcium 4% Dietary Fiber 5g Iron 6%