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Quarter-Pound Ground Turkey Burgers Categories: main dish, poultry, low fat, turkey 1 1/2 pounds regular ground turkey meat; see * Note === OPTIONAL FLAVOR ADDITIVES === 1 cup finely-diced onion; and/or 4 tablespoons chopped garlic; and/or 2 teaspoons lemon pepper; and/or 8 tablespoons red wine; and/or 1 teaspoon chili powder; and/or 4 tablespoons chopped fresh basil * Note: Six ounces raw weight yields 4 ounces ready to eat. If desired, mix the ground meat with any of the optional additives. These ingredients do not change nutrient values but do add taste. Form the meat into four equal-size burgers. Broil or grill about 4 inches from heat source. "Baste" frequently with water to keep moist (a spray bottle works very well for this). This recipe yields 4 burgers. Nutritional Analysis Per Serving: Calories 215; Fat (grams) 13; Percent calories from fat 54; Percent polyunsaturated 17; Percent saturated 17; Percent monounsaturated 20; Cholesterol (milligrams) 90; Sodium (milligrams) 95; Protein (grams) 24; Carbohydrate (grams) 0; Fiber (grams) 0. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-05-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 39 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 197mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as: 3 meat and 2 starch servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
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