Open-Faced Turkey Burgers Recipe
Open-Faced Turkey Burgers Recipe photo by Taste of Home

Open-Faced Turkey Burgers Recipe

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Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. —Barbara Lento, Houston, Pennsylvania
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties.
  4. 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.
Originally published as Open-Faced Turkey Burgers in Cooking for 2 Summer 2008, p53

Nutritional 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.

This recipe pairs well with a medium red wine.

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