Burgers just got even better!
4 fresh flavor twists that are sure to impress
Cheesy Italian Turkey Burgers
ACTIVE TIME: 15 min.
TOTAL TIME: 40 min. SERVES: 4
1 lb. ground turkey
1 large egg
1 Tbs. bread crumbs
4 oz. mozzarella, sliced
1 (8 oz.) jar roasted red
peppers, drained and chopped
2 scallions, thinly sliced
2 zucchini, sliced lengthwise
2 Tbs. olive oil
4 ciabatta rolls, split
1⁄2 cup arugula
Per serving: Cal. 727 Pro. 43g Carb. 75g Fiber 3g Sug. 4g Chol. 153mg Sod. 1,336mg Total fat: 29g Sat. 8g Trans. 0g
The cheese lovers at your gathering will flip when they bite into the ooey-gooey pocket of mozzarella hidden inside the turkey patty
1
Heat grill to medium-high. In bowl, mix first 3 ingredients; season. Divide into 8 patties. Top 4 with mozzarella; cover with remaining patties and press edges to seal. Grill 12 min. or until cooked through, turning once.
2 In bowl, toss peppers and scallions. Brush zucchini slices with olive oil; season. Grill 5 to 7 min., turning once. Layer rolls with arugula, burgers, peppers and zucchini.
Enjoy with Pesto Tortellini Salad
This side has a bright herb flavor that balances out the richness of these burgers. To make: Cook 12 oz. cheese tortellini as package directs; drain well. In bowl, toss tortellini with 1⁄4 cup basil pesto, 1 cup halved cherry tomatoes, 1 Tbs. balsamic vinegar and
1⁄4 cup chopped black olives.
Coriander-Spiced Veggie Burgers
ACTIVE TIME: 20 min.
TOTAL TIME: 40 min. SERVES: 4
1 onion, diced
1 clove garlic, minced
1 Tbs. olive oil
1 (15 oz.) can kidney beans, drained and rinsed
1⁄4 cup grated carrots
1⁄4 cup rolled oats
1 tsp. ground coriander
4 slices cheddar cheese 4 Kaiser rolls, split
1 head romaine lettuce
2 tomatoes, thinly sliced
Per serving: Cal. 439 Pro. 21g Carb. 61g Fiber 12g Sug. 2g Chol. 30mg Sod. 936mg Total fat: 13g Sat. 6g Trans. 0g
A handful of grated carrots give these beanbased burgers a hint of sweetness that brings out the spiciness of the coriander
1 In skillet over medium heat, sauté onion and garlic in oil 5 min. In bowl, mash beans with onion mixture and next 3 ingredients. Season; form 4 patties.
2 Heat grill or grill pan to medium-high. Grill burgers 8 min., turning once. Top with cheese. Grill rolls 30 sec.; layer with lettuce, tomato and burgers as desired.
Enjoy with Garlicky
Parsnip Fries
For a hearty meal that’s as slimming as it is satisfying, we serve these burgers with parsnip fries, which can curb hunger by 60 percent. To make: Heat grill for indirect cooking. Cut 4 lbs. peeled parsnips into strips; toss with 2 Tbs. olive oil, 1 tsp. garlic powder and salt and pepper to taste. Wrap in foil; grill 30 min.
BBQ Pulled Pork Burgers
ACTIVE TIME: 30 min.
TOTAL TIME: 8 hrs. SERVES: 4
2 Tbs. smoked paprika
3 Tbs. cayenne pepper
1 tsp. garlic powder
1 tsp. onion powder
1 (2 lb.) boneless pork shoulder
1 head cabbage, shredded
1 cup grated carrots
1 red onion, thinly sliced
5 oz. crème fraîche
2 Tbs. apple cider vinegar
11⁄2 cups barbecue sauce
4 hamburger buns, split
Per serving: Cal. 905 Pro. 50g Carb. 96g Fiber 11g Sug. 54g Chol. 170mg Sod. 1,663mg Total fat: 36g Sat. 16g Trans. 0g
Sweet, smoky and tangy, these irresistible “burgers” are a great way to please a crowd without having to man the grill all afternoon
1 In bowl, mix first 4 ingredients; rub over pork. Chill 3 hrs. or overnight. In bowl, toss next 5 ingredients; cover and chill.
2 Heat oven to 375°F. In Dutch oven over high heat, brown pork 3 min. per side. Add barbecue sauce. Cover and roast 5 hrs.; shred. (Or place pork and sauce in slow cooker and cook 4 hrs. on high or 8 hrs. on low). Layer buns with pulled pork and slaw.
Enjoy with Tangy Braised Collards
This nutrient-rich side has a pleasant acidity that helps cut through the fattiness of the pork. To make: In pan, sauté 1⁄ cup
2 chopped onion and 2 cloves minced garlic. Add 1 lb. chopped collard greens, 2 Tbs. soy sauce, 1 Tbs. apple cider vinegar, 1⁄ tsp.
2 red pepper flakes and the juice of 1 lime. Cover; let simmer 20 min.
DAIRY-FREE Loaded Tuna Burgers
ACTIVE TIME: 10 min.
TOTAL TIME: 20 min. SERVES: 4
2 (8 oz.) cans tuna
1⁄2 cup mayonnaise
2 lemons, juiced
1⁄2 red onion, diced
2 Tbs. bread crumbs
1 egg
2 cups baby arugula
1 (8 oz.) pkg. cooked baby red beets, sliced
2 Tbs. olive oil
1 Tbs. red wine vinegar
4 sesame rolls, split
Per serving: Cal. 589 Pro. 32g Carb. 47g Fiber 5g Sug. 8g Chol. 94mg Sod. 860mg Total fat: 33g Sat. 6g Trans. 0g
Using canned tuna and prepared beets makes for nutritious and delicious burgers that can be on the table in 20 minutes or less!
1 Heat grill or grill pan to medium-high heat. In bowl, combine first 6 ingredients. Season to taste with salt and pepper. Form 4 equal patties. Grill 6 to 8 min. or until golden brown, turning once.
2 In bowl, toss arugula and beets with oil and vinegar; season to taste with salt and pepper. Layer buns with burgers and beet salad. Garnish with mayonnaise, if desired.
Enjoy with Lemony Grilled Asparagus
Light and bright with just a hint of smokiness, this simple side will enhance the complex flavors of the tuna burgers. To make: Heat grill for indirect cooking. Toss 2 lbs. trimmed asparagus with 2 Tbs. oil, 2 cloves minced garlic and the zest and juice of 2 lemons. Grill 8 min., turning once.