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Italian Turkey Burgers

Italian Turkey Burgers
“We eat burgers a lot in warm weather. I cut down on fat and calories by using ground turkey, then spicing it up. My husband is picky about his burgers, but he loves these!” —Brenda DiMarco, Whiteford, Maryland
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 3/4 cup boiling water
  • 1 egg white, beaten
  • 1/2 cup dry bread crumbs
  • 1 small onion, finely chopped
  • 1/4 cup ketchup
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon spicy brown mustard
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon Italian seasoning
  • 1 pound lean ground turkey
  • 1/2 pound extra-lean ground turkey
  • 3 slices reduced-fat provolone cheese, halved
  • 6 whole wheat hamburger buns, split
  • Ketchup and mustard, optional

Directions

  • Place tomatoes in a small bowl; add boiling water. Cover and let
  • stand for 5 minutes.
  • In a large bowl, combine the egg white, bread crumbs, onion, ketchup,
  • basil, parsley, mustard, garlic, oregano and Italian seasoning.
  • Drain and chop tomatoes; add to egg white mixture. Crumble turkey
  • over mixture and mix well. Shape into six burgers.
  • Place in a 15-in. x. 10-in. x 1-in. baking pan coated with cooking
© Taste of Home 2013

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Italian Turkey Burgers (continued)

Directions (continued)

  • spray. Bake at 350° for 16-20 minutes or until a meat
  • thermometer reads 165° and juices run clear. Top with cheese;
  • bake 1-2 minutes longer or until melted. Serve on buns with ketchup
  • and mustard if desired. Yield: 6 servings.
Nutrition Facts: 1 burger (calculated without optional condiments) equals 362 calories, 11 g fat (3 g saturated fat), 80 mg cholesterol, 698 mg sodium, 35 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013