Tuesday, July 14, 2009
Thank God for Arnold's Sandwich Thins or I'd never been able to get my mouth around this monster! I needed to put some olives for eyes on the edge/side of this burger to have given it a face for the lettuce on top kinda looks like hair....LOL.
Honestly, this was NOT intended to be so huge. I had prepared 4 nice and thin 1/4 lb. turkey burgers. K-man was in the mood for a 'man-food' kinda burger. I gave him some options.
1. Cook two patties and have two burgers.
2. Cook two patties and make a double burger.
3. Put some cheese slices on one and pinch the two together for one 'monster' burger.
His eyes grew wide. Of course, you KNOW what he chose!
Now for the recipe:
Monster Turkey Burger
adapted from Bob Green's Best of Life Diet Cookbook also on Oprah.com
1 pound ground turkey breast
1/4 onion , ground in a food processor (omitted and just doubled the green onion)
1/4 cup finely chopped green onion (scallion)
2 slices whole wheat bread , toasted and processed in a food processor for 1 minute to make crumbs (do this before the onions! I just used 4 halves of the Arnolds Whole Grain Sandwich Thins)
1/4 cup Better 'n Eggs or 1 egg , beaten
2 cloves garlic , finely chopped
1/8 tsp. ground mustard
Black pepper to taste
Vegetable oil cooking spray
4 whole wheat hamburger buns (about 115 calories each, again I used the Arnold's @ 100 cal ea.)
1 Tbsp. mustard
8 leaves lettuce
8 thick slices tomato
4 slices red onion (omitted for I thought the onion in the burger was enough)
2 oz of 70% reduced fat White Cheddar (1 ounce per burger- this is not part of Calorie count below)
Thoroughly mix the turkey, onion, green onion, bread crumbs, egg, garlic, mustard and pepper to taste in a large bowl. Form the mixture into 4 patties.
OR: Slice of two thin slices of low fat cheese and place on top of one burger. Lay another burger on top of the cheese and carefully pinch and seal the edge.
Heat a large, heavy-bottomed skillet over medium heat.
Lightly coat the pan with cooking spray and place the patties in the pan. Cook
until the pink just disappears in the center, about 4 minutes on each side, or until a
thermometer inserted into the center of the burger reads 160°.
Slice the buns. Spread each top with mustard. Place the lettuce, tomato, onion and a
burger on the bottom bun and cover with the top. Serve.
Per serving, about: calories: 367; protein: 29 g; carbohydrate: 36 g; dietary fiber: 6 g; sugars: 3 g; total fat: 13 g; saturated fat: 3 g; cholesterol: 143 mg; calcium: 118 mg; sodium: 487 mg
Can you get over how that was two little thin slices of cheese? They were barely 1/4 inch thick.
I highly suggest you dip your burger in your ketchup, mustard etc. If you put it on your toppings and bun will slide all over the place. Just the bit of light mayo under the lettuce and the juicy tomatoes made for a slippery burger! K-man liked this burger but I could see in his slightly sad eyes that he'd wish it was BEEF. "Sometimes we eat healthier at home so going out for a burger is a real treat, right hunny?" Uh huh he said.....