BURGER RECIPES: Open-Faced Turkey Bruschetta Burgers . . . Salmon Mini-Burgers with Wasabi Mayonnaise
By: Herald Staff and Wire Reports,
Open-Faced Turkey Bruschetta Burgers
1 slice whole-wheat bread, crusts trimmed
2 tablespoons milk
1¼ pounds ground turkey breast
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
¼ teaspoon pepper, plus additional, to taste
2 medium, ripe tomatoes, seeded and finely chopped
¼ cup minced fresh basil
Salt, to taste
3 tablespoons shredded low-fat mozzarella
3 whole-wheat English muffins, split and toasted
Tear bread into small pieces and place in a mixing bowl. Pour milk over bread, stir to coat well and allow to stand 10 minutes, stirring and mashing bread frequently until the mixture is almost smooth. Add ground turkey, garlic, Worcestershire sauce and pepper. Mix lightly until thoroughly combined. Shape into 6 patties.
Meanwhile, mix together tomatoes and basil. Season with salt and pepper. Allow to stand at room temperature 5 to 10 minutes for flavors to blend.
Preheat grill to medium high or allow coals to burn down. Lightly oil grill grate or spray with nonstick spray. Grill patties about 5 to 6 minutes per side or until lightly browned and internal temperatures register 165 degrees on a meat thermometer. Sprinkle each with 1½ teaspoons shredded mozzarella cheese and allow to melt.
Place one patty, cheese side up, on an English muffin half. Spoon tomato mixture generously over the top of each patty.
Yield: Serves 6.
Approximate nutritional analysis per 1 turkey burger patty, ½ English muffin and about 1/3 cup tomato mixture per serving: 235 calories, 29 percent of calories from fat, 8 grams fat (6 grams saturated), 57 milligrams cholesterol, 18 grams carbohydrates, 24 grams protein, 318 milligrams sodium, 3 grams dietary fiber.
Salmon Mini-Burgers with Wasabi Mayonnaise
1 pound boneless, skinless fresh salmon
¼ cup dry bread crumbs
2 green onions, minced, divided
1 teaspoon minced fresh ginger
1/8 teaspoon salt
¼ teaspoon pepper
1 egg white
1 cup finely shredded iceberg lettuce
1 tablespoon minced cilantro
¼ cup low-fat mayonnaise
1 teaspoon wasabi powder, paste or prepared condiment
8 whole-wheat dinner rolls (about 2½ to 3 inches in diameter), split and lightly toasted
Chill salmon well or place in freezer about 30 minutes or until very cold. Mince finely and place in mixing bowl. Add bread crumbs, 1 green onion, ginger, salt, pepper and egg white. Stir well. Shape into 8 patties, each 2½ to 3 inches in diameter.
Preheat grill or allow coals to burn down to white ash. Spray grill grate with nonstick spray coating. Grill patties over medium-high direct heat 2 to 3 minutes per side or until patties are lightly browned and set; do not overcook.
Meanwhile, combine lettuce, cilantro and remaining green onion. In another bowl, blend together mayonnaise and wasabi.
Spread about 1½ teaspoons mayonnaise mixture on each roll. Top with salmon patty and about 2 tablespoons lettuce mixture. Serve immediately.
Yield: Serves 8.
Approximate nutritional analysis per serving:: 180 calories, 27 percent of calories from fat, 6 grams fat (1 gram saturated), 32 milligrams cholesterol, 18 grams carbohydrates, 15 grams protein, 280 milligrams sodium, 2 grams dietary fiber.