Grilled Turkey Burgers

Grilled Turkey Burgers

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From: Diabetic Living Magazine

The carrots and green onions add moisture to the lean ground turkey, making these grilled burgers extra juicy and delicious.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup finely shredded carrot
  • ¼ cup thinly sliced green onions
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons fat-free milk
  • ¼ teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon garlic salt
  • ⅛ teaspoon black pepper
  • 12 ounces uncooked ground turkey or chicken breast
  • ¼ cup Dijon mustard
  • ½ teaspoon curry powder
  • 4 whole-wheat hamburger buns, split and toasted
  • Lettuce leaves (optional)
  • Sliced tomato (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl stir together carrot, green onions, bread crumbs, milk, Italian seasoning, garlic salt, and pepper. Add ground turkey; mix well. Form the turkey mixture into four ½-inch-thick patties.
  2. Place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 11 to 13 minutes or until patties are done (165°F), (see Tip), turning once halfway through grilling time. To broil, place patties on the unheated greased rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 11 to 13 minutes turning once halfway through broiling time.
  3. Meanwhile, while burgers are cooking, in a small bowl stir together mustard and curry powder. Spread buns with mustard mixture. Top with burgers and, if desired, lettuce and tomato.
  • Tip: The internal color of a burger is not a reliable doneness indicator. A turkey or chicken 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.

Nutrition information

  • Serving size: 1 burger with bun
  • Per serving: 287 calories; 11 g fat(3 g sat); 3 g fiber; 26 g carbohydrates; 21 g protein; 68 mg cholesterol; 470 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 medium-fat protein, 1½ starch, ½ vegetables

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