FOR THE BURGERS
3 tablespoons chopped roasted red peppers, drained and rinsed if jarred
3 tablespoons chopped marinated artichoke hearts
2 tablespoons chopped pitted green olives
3 tablespoons shredded part-skim mozzarella cheese
1 1/4 pounds extra-lean or lean ground turkey breast
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
FOR THE SPREAD
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1/4 teaspoon salt
For the burgers: Toss together the peppers, artichokes, olives and mozzarella in a medium bowl; this will be the burger filling.
To make the patties, shape the ground turkey into 4 rounds of equal size. Form each of those into 2 equal-size patties (for a total of 8). Spoon the filling onto 4 of the patties in equal amounts. Top with the remaining patties, working the meat around the edges to seal the burgers closed. (The burgers will be 4 to 5 inches in diameter.) Season on both sides with the salt and pepper.
Grease a nonstick skillet or nonstick grill pan with cooking oil spray; heat over medium heat. Once it’s hot, add the burgers and cook for 5 minutes, then turn them over and cook for 3 to 5 minutes, until they are lightly browned and the meat is cooked through.
For the spread: Whisk together the tomato paste, balsamic vinegar and salt in a small bowl.
Serve the burgers on butter lettuce leaves, or on whole-grain buns topped with lettuce, tomato and a few basil leaves.
Makes 4 servings
Per serving (burger and spread only): Calories 290; Total 19g (Saturated Fat 5g); Cholesterol 115mg; Sodium 480mg; Total Carbohydrates 3g; Dietary Fiber 1g; Protein 26g
Copyright 2016 Ellie Krieger All rights reserved
Photo credit: Deb Lindsey www.deblindsey.com