Celebrate Fourth of July with these sparkling burgers. They get their bang from jalapeno peppers mixed with mayonnaise. Barbecue sauce mixed in with the turkey gives a barbecue flavor to the burgers without having to heat up the grill.
Mix corn kernels and black beans together for a colorful, tasty side dish.
This meal contains 613 calories per serving with 20 percent of calories from fat.
WINE SUGGESTION: Let’s be adventurous and try a dry rose wine with this.
HELPFUL HINTS
—Any type of barbecue sauce can be used.
—Place corn in a sieve and run hot water through to quick defrost the corn or place in a microwave oven for 2 minutes.
COUNTDOWN
Make salad and set aside
Prepare burgers.
While burgers saute, mix jalapeno and mayonnaise together.
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TEXAS TURKEY BURGERS
- 3/4 pound ground, white-meat turkey
- 3 tablespoons barbecue sauce
- Salt and freshly ground pepper
- Vegetable oil spray
- 1 jalapeno pepper, seeded and chopped (about 2 tablespoons)
- 3 tablespoons reduced-fat mayonnaise
- 2 whole wheat hamburger rolls
- 1 small tomato, sliced
Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches across and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Cook 2 to 3 minutes or until a meat thermometer reads 165 degrees.
While burgers cook, mix chopped jalapeno and mayonnaise.
When burgers are cooked, place each on the bottom half of a hamburger roll. Place several slices of tomato on each. Spread the mayonnaise on the top half of the roll and close. Makes 2 servings.
Per serving: 434 calories (24 percent from fat), 11.5 g fat (1.9 g saturated, 3.6 g monounsaturated), 108 mg cholesterol, 48.4 g protein, 32.6 g carbohydrates, 4.3 g fiber, 743 mg sodium.
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CORN AND BLACK BEAN SALAD
- Several lettuce leaves
- 1 1/2-cups defrosted frozen corn kernels
- 1/2 cup rinsed and drained black beans
- 2 tablespoons reduced-fat oil and vinegar dressing
- Salt and freshly ground pepper
Divide lettuce leaves between two plates. Mix corn and black beans together in a small bowl. Toss with dressing and add salt and pepper to taste. Spoon over lettuce leaves. Makes 2 servings.
Per serving: 180 calories (11 percent from fat), 2.2 g fat (0.3 g saturated, 0.6 g monounsaturated), 1 mg cholesterol, 7.9 g protein, 37.3 g carbohydrates, 7.2 g fiber, 10 mg sodium.
