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2 h 35 m
Diabetic Living Magazine
“A special slaw tops these light, tasty burgers. Make the slaw ahead, and serving the burgers will be a snap.”
Creamy Apple Slaw:
¼ cup plain fat-free Greek yogurt
1 teaspoon cider vinegar
½ cup coarsely shredded Granny Smith apple
¼ cup shredded carrot
¼ cup shredded red cabbage
1 tablespoon raisins
1 egg white, lightly beaten
2 tablespoons fine dry whole wheat bread crumbs
2 tablespoons unsweetened applesauce
1 tablespoon finely chopped onion
¼ teaspoon ground sage
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
4 ounces lean ground pork
4 ounces uncooked ground turkey breast
2 light whole wheat hamburger buns, split and toasted
1To prepare Creamy Apple Slaw: In a small bowl, combine Greek yogurt and cider vinegar. Stir in apple, carrot, red cabbage, and raisins. Cover and chill 2 hours before serving.
2To prepare Apple-Brat Burgers: In a large bowl, combine egg white, bread crumbs, applesauce, onion, sage, pepper, and nutmeg. Add pork and turkey; mix well. Shape mixture into two ¾-inch-thick patties. Using your thumb, indent the middle of each patty.
3For a gas or charcoal grill, grill patties on the greased rack of a covered grill directly over medium heat for 14 to 18 minutes or until done (165°F), turning once halfway through grilling time (see Tip).
4To serve, place patties on bottom halves of buns. Top with the Creamy Apple Slaw and bun tops.
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.