Open-Face Turkey Burgers

1. 1

   Heat broiler, with rack 4 inches from heat.

2. 2

   In a medium bowl, tear 2 slices bread into small pieces.

3. 3

   Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, the chili powder, and coarse salt.

4. 4

   Shape into 4 firmly packed 5-inch round patties.

5. 5

   Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.

6. 6

   Lightly toast remaining 4 bread slices.

7. 7

   Layer each bread slice with mesclun, burger, and tomato.

8. 8

   Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

9. 9

   Freeze uncooked patties on a baking sheet until firm, about 30 minutes, then wrap each one in plastic; place patties in a resealable freezer bag, label, and date.

10. 10

    Freeze up to 2 months.

11. 11

    Thaw burgers overnight in the refrigerator before broiling.

12. 12

    (Per Serving)

13. 13

    Calories: 365

14. 14

    Fat: 13.6g (2.7g Saturated Fat)

15. 15

    Protein: 28.7g

16. 16

    Carbohydrates: 34.1g

17. 17

    Fiber: 4.3g

* Per serving · 4 servings · Values may vary.

No additional tips available.