Italian Turkey Burgers Reduced Fat Recipes

Steps:

• Place a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook and stir until tender, 3-4 minutes. Add spinach; cook and stir just until wilted., Mix first nine burger ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-6 minutes per side., Top with cheese; grill, covered, until cheese is melted, 1-2 minutes., Serve on buns. Top with mushroom mixture.

Steps:

• Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties; continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes.
• Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.

Steps:

• In a large bowl, combine the first 6 ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shaped patties. , Grill patties on an oiled rack, uncovered, over medium heat or broil 4 in. from the heat on each side until a thermometer reaches 165° and juices run clear, 6-8 minutes. , Place a patty on each of 4 slices of bread. Drizzle with spaghetti sauce; top with remaining bread.

Steps:

• Put the turkey in a bowl and set aside.
• Roughly chop the onion and put it into a food processor or mini chopper along with the basil, red peppers and sun dried tomatoes.
• Blitz the ingredients until the onions and everything else is finely chopped.
• Empty the contents of the food processor into the bowl with the ground turkey.
• Add the garlic powder and the egg white.
• Mix with your hands until everything is well combined.
• Form four equal sized burgers and place on a plate and put into the fridge for an hour to firm up.
• Take the burgers out of the fridge and either pan fry in a little bit of extra virgin olive oily for about 5 minutes on each side until cooked through or do on a Foreman type grill for about 10 minutes total.
• Serve on buns of simply bunless with a salad is watching the calories. If serving with bread it is fun to complete the Italian feel with ciabatta rolls.

Steps:

• Combine turkey, egg, pepper and 1/4 cup bread crumbs.
• Shape into 4 burgers. Coat burgers with remaining bread crumbs.
• Spray skillet with cooking spray; cook burgers over medium-low heat until browned on each side and no longer pink in the middle; 5-8 minutes per side.
• While burgers are cooking, spray a skillet with cooking spray and saute mushrooms 5 minutes or until softened.
• Stir in wine and heat to boiling; reduce heat and simmer, uncovered, until wine is almost gone.
• Reduce heat to low and stir in yogurt.
• Place burgers on serving plates. Spoon mushrooms over and serve.

Steps:

• Slice up onions and satuee them in butter until dark and carmalized.
• Set aside and allow to cool for 3 minutes.
• While onions are cooler remove turkey from wrapping and put in a large bowl.
• Add either 2 whole eggs or 4 egg whites. Add ranch powder. Add Pepper.
• Mix and then add in onions when cool and mix again.
• Will be gooey, cook on foil then freeze or freeze them raw and cook later.
• I cook these on foil at 425 in the oven until brown. Maybe 10 minutes or so max in a convection oven.

Steps:

• Place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes., In a large bowl, combine the egg white, bread crumbs, onion, ketchup, basil, parsley, mustard, garlic, oregano and Italian seasoning. Drain and chop tomatoes; add to egg white mixture. Crumble turkey over mixture and mix well. Shape into 6 burgers., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 16-20 minutes or until a thermometer reads 165° and juices run clear. Top with cheese; bake 1-2 minutes longer or until melted. Serve on buns. Top with ketchup and mustard as desired.