Nutrition per serving may change if servings are adjusted.
¼ cup refrigerated or frozen egg product, or 1 egg, beaten
¼ cup fine dry breadcrumbs
1 teaspoon Thai seasoning or curry powder
1 pound uncooked ground turkey breast
6 whole-grain cocktail-size hamburger buns, split and toasted
¾ cup fresh basil leaves
2 tablespoons prepared peanut dipping sauce
1 medium mango, sliced
In a medium bowl, combine egg product or egg, bread crumbs and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six ¾-inch-thick patties.
Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165°F), turning once (see Tips).
To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops.
Tips: The internal color of a turkey 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.