Labor Day Weekend Healthy Meals! CRANBERRY-AND-HERB TURKEY BURGERS Sweeten up your Labor Day burgers with some cranberry! Where’s the beef? These cranberry-and-herb lean turkey burgers contain less fat, less calories and slightly more protein than beef burgers. Cranberries provide some vitamin C and fiber; plus, their antioxidants help you maintain a strong immune system. ¼ cup, plus 2 tablespoons, of whole-wheat couscous ½ cup of boiling water 2 tablespoons of extra-virgin olive oil 1 small onion 1 stalk of celery 1 tablespoon of chopped fresh thyme 1½ teaspoons of chopped fresh sage ½ teaspoon of sea salt ½ teaspoon of freshly ground pepper ¼ cup of dried cranberries 1 pound of 93% lean ground turkey 1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high. 2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir. Let cool for 5 minutes. Add turkey and stir until combined; do not over-mix. 3. Form the mixture into 6 patties. 4. To cook on stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees Fahrenheit.) To grill: Oil the grill rack and grill burgers for 5 to 6 minutes per side, flipping gently to avoid breaking. Serve immediately.
Posted on: Wed, 28 Aug 2013 12:00:08 +0000
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