HERB AND CRAN­BERRY TURKEY BURGER WITH CAR­AWAY COLESLAW

Adding a bit of wa­ter to the burger mix helps keep this lean turkey juicy, while the crunchy coleslaw elim­i­nates the need for condi­ments. If you don’t want the bun, just serve the burger on a bed of slaw.

Canadian Living - Quick & Easy - - CONTENTS -

HANDS-ON TIME: 15 min­utes

TO­TAL TIME: 20 min­utes

MAKES: 4 serv­ings

PER SERV­ING: about 480 cal, 30 g pro, 18 g to­tal fat (4 g sat. fat), 52 g carb (6 g di­etary fi­bre, 17 g su­gar), 135 mg chol, 636 mg sodium, 458 mg potas­sium. % RDI: 15% cal­cium, 36% iron, 24% vit A, 57% vit C, 56% fo­late. In large bowl, stir to­gether rolled oats, onions, cran­ber­ries, egg, gar­lic, pars­ley, mus­tard, vine­gar, rose­mary, salt, pep­per and 2 tbsp wa­ter; mix in turkey un­til com­bined. Shape into four ¾-inch (2 cm) thick pat­ties. Place on greased grill over medium-high heat; close lid and grill, turn­ing once, un­til in­stant-read ther­mome­ter in­serted side­ways into cen­tre of each reg­is­ters 160°F (71°C), 10 to 12 min­utes. Sand­wich in buns. Car­away Slaw: Mean­while, in large bowl, whisk to­gether vine­gar, oil, mus­tard, honey, car­away seeds, pep­per and salt. Toss with coleslaw mix and pars­ley. Serve some on burg­ers and re­main­ing slaw on the side.

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