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Open-Faced Turkey Burgers

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.

2 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

3 garlic cloves, peeled
3 teaspoons olive 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

2 of 2

Open-Faced Turkey Burgers (continued)

Directions (continued)

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.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.