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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Low Fat and Diabetic Friendly. Ingredients:
1 cup sliced fresh mushrooms |
3/4 cup chopped zucchini |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1 1/4 lbs 95% lean ground turkey or 1 1/4 lbs ground beef |
1 1/2 tablespoons taco seasoning mix |
3/4 cup shredded reduced-fat monterey jack cheese (or nonfat cheese) or 3/4 cup mexican blend cheese (or nonfat cheese) |
6 light hamburger buns or 6 multi-grain hamburger buns |
1/4 cup salsa (or mix half and half) or 1/4 cup ketchup, plus (or mix half and half) |
2 tablespoons salsa (or mix half and half) or 2 tablespoons ketchup (or mix half and half) |
6 slices red onions or 6 slices sweet white onions |
6 slices tomatoes |
6 lettuce leaves |
Directions:
1. Place the mushrooms, zucchini, onion, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.
2. Place the vegetables, ground meat, and taco seasoning mix in a medium-sized bowl and mix thoroughly.
3. Shape the mixture into six 4-inch patties.
4. Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees (160 degrees for ground beef) and the meat is no longer pink inside.
5. (To retain moisture, avoid pressing down on the patties as they cook.).
6. Alternatively, coat a large nonstick skillet or griddle with cooking spray and cook the burgers over medium heat for about 5 minutes per side.
7. Sprinkle 2 tablespoons of the cheese over each burger, cover the grill, and cook for another minute, just until the cheese is melted.
8. Place each burger in a bun and top with some of the salsa or ketchup, onion, tomato, and lettuce.
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