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Open-Faced Turkey Burgers Recipe

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Here’s a burger that will be a hit whether you’re fixing it for yourself or you and a friend. Barbara Lento of Houston, Pennsylvania adds a savory sauce to these juicy, slightly sweet burgers.

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2 Servings
Prep: 30 min. Grill: 10 min.

Ingredients

3 garlic cloves, peeled
3 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil, divided
2 tablespoons mayonnaise
1 teaspoon prepared pesto
1/2 teaspoon Italian seasoning
2 slices whole wheat bread
4-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash pepper
1/2 pound lean ground turkey
2 red lettuce leaves
2 slices tomato
2 slices sweet onion

Directions

Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes.
Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside.
Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink.
Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture. Yield: 2 servings.

Nutrition Facts: 1 burger (prepared with reduced-fat mayonnaise) equals 432 calories, 23 g fat (5 g saturated fat), 96 mg cholesterol, 770 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.

Open-Faced Turkey Burgers published in Cooking for 2 Summer 2008, p53

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