Georgia Peach Turkey Burger
Take advantage of sweet summer peaches to add moisture and flavor to low-fat ground turkey breast.
Makes: 4 servings2 tbsp olive oil2 shallots,minced1 stalk celery,diced1 medium peach, slightly under-ripe, pitted and diced small2 sprigs tarragon, finely chopped1⁄2 tsp white pepper1 lb ground turkey breast4 leaves of green-or red-leaf lettuce, washed and dried with a paper towel
Heat oil in a sauté pan over medium-high heat. Add shallots and celery; sweat 30 seconds. Add peach; sauté for 1 minute until slightly brown but firm. Remove from heat; stir in tarragon and white pepper. Add mixture to a small bowl and let cool in refrigerator.When mixture has cooled, combine with turkey; form 4 patties.Heat grill to medium high. Cook burgers for 5 minutes before flipping. Close lid and cook 5 to 8 minutes more or until internal temperature of burgers reaches 165°F.Wrap burger in lettuce, securing with skewer.Serve with Grilled-Fennel and Red-Onion Salad.
Calories: 204; fat: 8g; saturated fat: 1g; carbs: 5g; fiber: 1g; protein: 29g.
Grilled-fennel and red-onion salad
Makes: 8 servings2 red onions, unpeeled2 bulbs fennel, stems removed, fronds reserved1 English cucumber, peeled and sliced at an angle2 ripe avocados, peeled, pitted, and sliced lengthwise1 tbsp fresh tarragon1⁄4 cup White Balsamic Vinaigrette*
Set grill to medium-high heat. Place onions over hottest part of grill and cook for 10 minutes. Turn onions over; grill for another 10 minutes. When done, the outside should be charred and the insides should start to soften.Move onions to indirect heat or off grill. Place fennel over heat and grill for 2 minutes on each side. Remove fennel and onions from heat; refrigerate until completely cool.Once cool, peel off charred outside of onions and cut off ends. Cut onions in half and into strips. Cut fennel in half and into strips.Combine remaining ingredients in a mixing bowl and toss. Arrange in a serving bowl.
Nutritional info (with vinaigrette)
Calories: 255; fat: 21g; saturated fat: 3g; carbs: 17g; fiber: 5g; protein: 2g.
*White balsamic vinaigrette
Makes: 8 servings1⁄2 cup extra-virgin olive oil1⁄2 cup white balsamic vinegar1 clove garlic, crushed1 tsp mustard seed, groundsalt and ground black pepper to taste
In a small bowl, whisk together oil, vinegar, garlic, and mustard seed. Season to taste with salt and black pepper.
Calories: 142; fat: 13g; saturated fat: 2g; carbs: 5g; fiber: 0g; protein: 0g.