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Open-Faced Fennel Turkey Burgers Recipe

Open-Faced Fennel Turkey Burgers Recipe

Fresh fennel and crunchy vegetables pump up the flavor and nutrition of these mouth-watering burgers. They’re topped with chopped tomatoes and served on toasted Italian bread. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + chilling Cook: 15 min. YIELD:5 servings

Ingredients

  • 1/2 cup chopped fennel bulb
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped green pepper
  • 2 teaspoons butter
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 package (20 ounces) lean ground turkey
  • 1 cup chopped tomato
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons olive oil
  • 5 slices Italian bread (3/4 inch thick), toasted
  • Chopped fennel fronds, optional

Directions

  • 1. In a large nonstick skillet, saute fennel, onion and green pepper in butter until crisp-tender. Transfer to a large bowl; cool slightly. Add the bread crumbs, 1/4 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into five patties. Cover and refrigerate for at least 1 hour.
  • 2. In a small bowl, combine the tomato, parsley, oil and remaining salt; set aside.
  • 3. Using long handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until a meat thermometer reads 165° and juices run clear. Serve on toast with tomato mixture. Sprinkle with fennel fronds if desired. Yield: 5 servings.

Nutritional Facts

1 each: 321 calories, 14g fat (4g saturated fat), 94mg cholesterol, 571mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 24g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable, 0 fat.

Reviews for Open-Faced Fennel Turkey Burgers

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MY REVIEW
xcsk8ter@gmail.com
Reviewed Jun. 1, 2011

""healthy, flavorful - save this recipe so you can make it again, an elegant way to serve a burger for a dinner party" (comment from my husband). I have never used a fennel bulb - wikipedia describes how."

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Wine Pairings

Medium-Bodied Red Wine

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