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Turkey Burgers with Jalapeno Cheese Sauce Recipe

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This is a lighter version of a tasty burger that people enjoyed at a place I once worked. I substituted the beef with turkey and used low-fat cheese, but the results are tastier than the original crowd-pleaser. —Vicki Schurk of Hamden, Connecticut

This recipe is:

Healthy

Quick

Diabetic Friendly

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Turkey Burgers with Jalapeno Cheese Sauce Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

3 slices whole wheat bread, torn
1 cup fat-free milk, divided
6 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground turkey
1-1/4 teaspoons all-purpose flour
3/4 cup shredded reduced-fat cheddar cheese
1 jalapeno pepper, seeded and chopped
6 whole wheat hamburger buns, split
6 lettuce leaves
6 slices tomato

Directions

In a large bowl, soak bread in 1/2 cup milk for 1 minute. Add the garlic, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into six patties; set aside.
In a small saucepan, combine flour and remaining milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheese and jalapeno; stir until cheese is melted. Keep warm.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
Serve on buns with lettuce, tomato and jalapeno cheese sauce. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 burger equals 387 calories, 15 g fat (5 g saturated fat), 100 mg cholesterol, 599 mg sodium, 33 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Turkey Burgers with Jalapeno Cheese Sauce in Light & Tasty August/September 2006, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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