| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Plain non-fat yogurt |
| 1/3 | c | Seeded, chopped cucumber |
| 1/3 | c | Seeded, chopped tomato |
| 1 | T | Onion, finely chopped |
| 1 | T | Fresh dill, chopped or 1/2 |
| tspn. dried | ||
| 1 | lb | Lean ground turkey |
| 1/2 | c | Wheat germ |
| 1/4 | c | Chopped onion |
| 1/4 | c | Water |
| 1 | Egg white | |
| 1 | T | Chopped parsley |
| 2 | t | Dijon-style mustard |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 6 | Whole wheat buns, split and | |
| toasted | ||
| Lettuce leaves |
INSTRUCTIONS
For topping: Combine all ingredients. Cover and refrigerate until ready to use. Prepare Charcoal Grill For Burgers: Combine first nine ingredients; mix lightly but thoroughly. Shape mixture into six 1/2-inch thick patties. Place patties on grid over medium coals. Grill 3 to 4 inches from heat 3 to 4 minutes per side or until meat is no longer pink. Serve burgers on lettuce-lined buns with topping. Posted to EAT-L Digest by Karyn Farrell <Syber12@AOL.COM> on Jul 5, 1997
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