Turkey Burgers

Thank you Andrea & Mike. This recipe was a referral from them and worked out very nicely. It's based on a MSL Everyday recipe. Find the original recipe here. We had our burgers on onion rolls from the deli.

We ate them with oven roasted potatoes, chopped fennel and cherry. We had fresh spinach, ketchup and lowfat mayonnaise on the burgers.

Turkey Burgers

• 2 slices whole wheat bread, cut or torn into small pieces
  
• 1.25 pounds lean ground turkey (7% fat) (my market only sells turkey in 1.25 pound packages - the original recipe calls for 1 pound of turkey)
  
• 1/2 cup reduced-fat sour cream
• 2-3 tablespoons of your mom's green tomato chutney, if you don't have any of that use prepared mango chutney, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon chili powder
• 1 teaspoon salt

In a medium bowl, with your hands or a spoon, blend the burger ingredients together. Shape into 4 firmly packed patties. Make sure they aren't too thick, or they will be hard to cook.

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. Freeze up to 2 months.

To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.

Serve on a toasted roll with all the burger fixings.