(The ad below will not display on your printed page)
Grilled Herb Burgers
Diabetic Living Magazine
“These burgers are made with a blend of ground beef and ground turkey breast, and are flavored with Parmesan cheese and lots of fresh oregano. They're perfect for your next backyard barbeque. Use a meat thermometer as your indicator that burgers are cooked to a safe internal temperature.”
1 egg white, lightly beaten
⅔ cup chopped onion
⅓ cup grated Parmesan cheese
¼ cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano and/or basil, crushed
¼ cup ketchup
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound lean ground beef
1 pound uncooked ground turkey breast
8 whole-wheat ciabatta rolls, split and toasted
16 slices tomato
Fresh oregano and/or basil sprigs (optional)
Goat cheese (chevre), arugula and/or red onion slices (optional)
1In a large bowl combine egg white, onion, Parmesan cheese, the ¼ cup oregano, the ketchup, garlic, salt, and pepper. Add beef and turkey; mix well. Shape meat mixture into eight ¾-inch-thick patties.
2For a charcoal or gas grill, grill patties on the rack of a covered grill directly over medium heat for 14 to 18 minutes or until no longer pink (165°F), (see Tip), turning once halfway through grilling time.
3Serve burgers on rolls with tomato slices. If desired, top with fresh oregano and/or basil sprigs, dollops of goat cheese, arugula, and/or red onion slices.
Tip: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.