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Open-Faced Fennel Turkey Burgers

 Open-Faced Fennel Turkey Burgers
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
5 ServingsPrep: 20 min. + chilling Cook: 15 min.

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

  • 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.
  • In a small bowl, combine the tomato, parsley, oil and remaining salt;
  • set aside.
  • Using long handled tongs, moisten a paper towel with cooking oil and

2 of 2

Open-Faced Fennel Turkey Burgers (continued)

Directions (continued)

  • 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 burger with 1 toast slice and 3 tablespoons tomato mixture equals 321 calories, 14 g fat (4 g saturated fat), 94 mg cholesterol, 571 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.