| 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 |
tb |
Onion, finely chopped |
| 1 |
tb |
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 |
tb |
Chopped parsley |
| 2 |
ts |
Dijon-style mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 6 |
|
Whole wheat buns, split, and toasted |
|
|
Lettuce leaves |
INSTRUCTIONS
TOPPING
BURGERS
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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