Saturday, June 29, 2013

Grilled Open-Face Turkey Burgers - recipe

It's officially summer, and nothing's better than a grilled meal.  Don't think that grilling means you have to make greasy burgers that you eat with potato chips.  It's just as easy to make a healthier meal. 

For dinner last night, my husband and I had grilled open-face turkey burgers with a mixed green salad.  The grilled tomatoes added a real pop of flavor. 

Here's the recipe for the Open-Face Turkey Burgers served with a Mixed Green salad (2 servings).


26 grape tomatoes
8 ounces ground turkey
2 slices whole wheat bread (make your own bread with this recipe)
1/2 tbsp TexJoy
4 cups mixed greens
1 tbsp olive oil
2 tbsp crumbled goat cheese

For the Mustard Vinaigrette:

3 tbsp olive oil
2 tbsp red wine vinegar
1/4 tsp garlic powder
1 tbsp spicy brown mustard


Heat up your grill.  Meanwhile, form the ground turkey into 2 4-ounce patties and sprinkle each with TexJoy.  Make the patties as flat and wide as possible.  Meat shrinks while grilling.  Split tomatoes onto 2 skewers, or more if necessary depending on the size of your skewers and the size of the tomatoes.  Brush tomatoes with 1/2 tbsp olive oil.  Brush whole wheat bread with the remaining 1/2 tbsp olive oil. 

Make the vinaigrette by adding all ingredients to a small container with a lid.  Shake well to combine.

Head back to the grill with your turkey patties, tomatoes and bread.  Place the turkey patties and tomatoes on the grill.  Grill about 6 minutes.  Flip the turkey patties and remove the tomato skewers.  Place the bread on the grill.  Grill until the meat is cooked through and the bread is slightly toasted.

To serve, place a piece of bread on each plate.  Top with the turkey patties.  Place 2 cups mixed greens on each plate and top with goat cheese.  Remove tomatoes from skewers and put about half on the salad and half on the burger.  Drizzle everything (salads and burgers) with the Mustard Vinaigrette.

Happy eating!

No comments:

Post a Comment