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California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Ingredients
- 3 tablespoons fat-free milk
- 2 tablespoons quick-cooking oats
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1 pound lean ground turkey
- 4 cups baby kale salad blend
- 1-1/2 cups cubed fresh pineapple (1/2 inch)
- 1 medium mango, peeled and thinly sliced
- 1 medium ripe avocado, peeled and thinly sliced
- 1 medium sweet red pepper, cut into strips
- 4 tomatillos, husks removed, thinly sliced
- 1/4 cup reduced-fat chipotle mayonnaise
Directions
- 1. In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
- 2. Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients.
Nutrition Facts
1 serving: 390 calories, 19g fat (4g saturated fat), 83mg cholesterol, 666mg sodium, 33g carbohydrate (22g sugars, 7g fiber), 26g protein. Diabetic exchanges: 3 lean meat, 2-1/2 fat, 2 vegetable, 1 fruit.
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