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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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âWe eat burgers a lot in warm weather. I cut down on fat and calories by using ground turkey, then spicing it up. My husband is picky about his burgers, but he loves these!â âBrenda DiMarco, Whiteford, Maryland Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil) |
3/4 cup boiling water |
1 egg white, beaten |
1/2 cup dry bread crumbs |
1 small onion, finely chopped |
1/4 cup ketchup |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 tablespoon minced fresh parsley |
1 tablespoon spicy brown mustard |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon italian seasoning |
1 pound lean ground turkey |
1/2 pound extra-lean ground turkey |
3 slices reduced-fat provolone cheese, halved |
6 whole wheat hamburger buns, split |
ketchup and mustard, optional |
Directions:
1. Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
2. In a large bowl, combine the egg white, bread crumbs, onion, ketchup, basil, parsley, mustard, garlic, oregano and Italian seasoning. Drain and chop tomatoes; add to egg white mixture. Crumble turkey over mixture and mix well. Shape into six burgers.
3. Place in a 15-in. x. 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 16-20 minutes or until a meat thermometer reads 165° and juices run clear. Top with cheese; bake 1-2 minutes longer or until melted. Serve on buns with ketchup and mustard if desired. Yield: 6 servings.
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