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MailTribune.com
  • Chili Turkey Burgers

  • When it comes to ground meat, fat equals flavor and moisture, but that doesn't mean low-fat burgers have to be dry and tasteless.
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  • When it comes to ground meat, fat equals flavor and moisture, but that doesn't mean low-fat burgers have to be dry and tasteless.
    The secret is in knowing how to pad your patty by using some healthful ingredients mixed into the ground meat that enhance the flavor while reducing the amount of fat in each burger.
    Ingredients such as whole-grain breadcrumbs, couscous or prepared bulgur often are used for making meatballs and meatloaves, and they work just as well in burgers.
    As a rule of thumb, don't add filler at more than a one-to-three ratio to the meat; otherwise the hamburger patties will tend to fall apart, especially on the grill. If you use vegetables to bulk up your burgers, drain the ingredients well. For instance, you can use flavor-packed roasted red peppers or sun-dried tomatoes, but be sure to thoroughly blot away any excess packing liquids with paper towels before adding to your meat.
    This recipe for chili turkey burgers uses black beans to reduce fat while adding extra bulk and fiber. The beans are mashed with sautéed onion and garlic that have been spiced with ground cumin and minced jalapeño. This mixture then is combined with lean ground turkey, and a few tablespoons of tomato paste for a touch of acidity and extra binding power.
    How to make it
    Start to finish: 35 minutes
    Servings: 4
    Ingredients:
    1 teaspoon canola oil
    1 small sweet onion, finely chopped
    3 cloves garlic, minced
    1 jalapeño pepper, seeded and minced
    2 teaspoons ground cumin
    3/4 cup canned black beans, rinsed
    2 slices firm whole-wheat bread, torn into small pieces
    2 tablespoons tomato paste
    2 tablespoons chopped fresh cilantro
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1 pound lean ground turkey
    4 whole-grain hamburger buns
    Tomato salsa, for topping
    Shredded lettuce, for topping
    Directions:
    In a small nonstick skillet over medium, heat the oil. Add the onion and sauté until lightly colored, about 4 minutes. Add the garlic, jalapeño and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes longer. Transfer to a dish to cool.
    Heat a gas grill to medium-high or light a charcoal fire.
    Meanwhile, in a food processor, combine the beans, bread and tomato paste. Pulse until well mashed, then add the cilantro, salt, pepper and the reserved onion mixture. Pulse several more times, then transfer to a bowl. Add the ground turkey, mix well, then shape into four 3/4-inch-thick patties.
    Grill the burgers until they register 165 F on an instant thermometer, about 5 minutes per side. Meanwhile, toast the buns on the edge of the grill. Serve the burgers topped with tomato salsa and shredded lettuce.
    Nutrition information per serving (values are rounded to the nearest whole number): 392 calories; 99 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 65 mg cholesterol; 45 g carbohydrate; 31 g protein; 8 g fiber; 696 mg sodium.
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