Inspired by Greek salad, we topped lean turkey
burgers with a slimming yet creamy avocado-yogurt
sauce and crisp, tangy fixings
(^) In pot, mix vinegar and
sugar; over medium-high heat,
Servings: 4. Active time: 40 min. Total time: 1 hr., 10 min.
Calories: 425 Protein: 32g Fat: 15g (3g sat.) Chol.: 77mg Carbs.: 42g
Sodium: 753mg Fiber: 4g Sugar: 8g
Mediterranean Turkey Burgers
bring to a boil, stirring, until
sugar dissolves, 30 sec. Pour
into heatproof bowl. Stir in
onions; let sit at least 30 min.
Drain. Mash avocado until
smooth; stir in yogurt and
(^1) ⁄ 8 tsp. salt. Reserve.
Mix turkey, garlic,^1 ⁄ 2 tsp.
pepper and remaining salt.
Shape into 4 (^1 ⁄ 2 " thick) pat-
ties. Coat large nonstick skillet
with cooking spray; heat over
medium heat. Add burgers;
cook, flipping once, until no
longer pink, 5–6 min. per side.
Fill rolls with arugula, onions,
burgers, cucumber, tomatoes,
reserved avocado sauce and
remaining pepper.
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1 cup red wine vinegar
1 cup sugar
1 cup thinly sliced red onion
(^1) ⁄ 2 avocado, pitted and peeled
(^1) ⁄ (^3) cup fat-free plain Greek
yogurt
(^1) ⁄ (^8) tsp. + (^1) ⁄ (^2) tsp. salt
1 lb. ground turkey
2 cloves garlic, minced
(^3) ⁄ 4 tsp. pepper
4 crusty rolls, split
1 cup baby arugula
1 mini cucumber, sliced
lengthwise with peeler
2 small tomatoes, sliced
Servings: 4. Active time: 40 min. Total time: 50 min.
Calories: 435 Protein: 18g Fat: 17g (5g sat.) Chol.: 54mg Carbs.: 44g
Sodium: 989mg Fiber: 3g Sugar: 16g
To make a beef burger lower in calories and fat,
simply swap some of the meat for mushrooms
Mix beef, mushrooms,
2 Tbs. chili sauce,^1 ⁄ 4 tsp.
salt and pepper. Shape into
Beef and Mushroom Burgers
with Spicy Slaw
12 oz. ground beef
2 cups mushrooms (4 oz.),
chopped
(^) 4 Tbs. Asian chili sauce
(^1) ⁄ 2 tsp. salt
(^1) ⁄ 4 tsp. pepper
1 green pepper, quartered
2 scallions
1 Tbs. olive oil
2 cups sliced Napa cabbage
4 crusty rolls, split
(^1) ⁄ 4 cup light mayonnaise
Ketchup
WEEKNIGHT
(^) WONDERFUL^
4 (^1 ⁄ 2 " thick) patties. Cover;
chill 30 min. Heat grill to
medium-high. Toss green
pepper and scallions with
oil; grill, f lipping once, until
tender, 3–5 min. per side.
Cool slightly; cut green pep-
per into^3 ⁄ 4 "-w ide strips a nd
scallions into 1" pieces.
Toss cabbage, scallions
and remaining sauce and
salt. Grill burgers, flipping
once, 3–4 min. per side for
medium-rare. Fill rolls with
mayo, peppers, burgers,
cabbage and ketchup.