Turkey Burgers

Manami's Note:

These are prepared with reduced-fat sour cream & mango chutney also some other goodies, like Dijon mustard which will give them additional moisture and flavor. They are truly delicious! Serve in some Romaine lettuce instead of bread - a little messy but . . . .good! ;) Martha Stewart web site, first published in 2006.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 6 slices whole-wheat sandwich bread (or 2 only for the burger)
• 1 lb lean ground turkey (7 percent fat)
• ½ cup reduced-fat sour cream
• 4 tablespoons prepared mango chutney , preferably Major Grey's, finely chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon chili powder
• coarse salt
• crushed red pepper flakes , to taste (optional)
• 1 cup mesclun mixed salad green
• 1 medium tomato , sliced

Directions:

1. In a medium bowl, tear 2 slices bread into small pieces; add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt.
2. Shape into 4 firmly packed 5-inch round patties; freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date.
3. Freeze up to 2 months.
4. TO COOK:.
5. Thaw burgers overnight in the refrigerator.
6. Heat broiler rack set 4 inches from heat.
7. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
8. Lightly toast 4 slices bread. (optional).
9. Dividing evenly, top each with lettuce, burger, and tomato.
10. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.