FLAVOR BOOSTERS Lean ground turkey is just the start when preparing lower-calorie burgers; these are made supermoist and juicy with the somewhat unexpected addition of reduced-fat sour cream, mango chutney, Dijon, and chili powder; torn pieces of whole-wheat bread help bind the meat as it cooks.

　　

Ingredients

serves 4

　　6 slices whole-wheat sandwich bread

　　1 pound ground dark-meat turkey (93% lean)

　　1/2 cup reduced-fat sour cream

　　1/4 cup prepared mango chutney, preferably Major Grey’s, finely chopped

　　2 tablespoons Dijon mustard

　　1 tablespoon chili powder

　　1 teaspoon coarse salt

　　2 ounces mesclun

　　1 medium tomato, sliced

　　

Step 1

Heat broiler, with rack 4 inches from heat. In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, the chili powder, and coarse salt. Shape into 4 firmly packed 5-inch round patties.

　　

Step 2

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

　　

Step 3

Layer each bread slice with mesclun, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

　　

make ahead

Step 4

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. Freeze up to 2 months. Thaw burgers overnight in the refrigerator before broiling.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 365

　　

Step 7

Fat: 13.6g (2.7g Saturated Fat)

　　

Step 8

Protein: 28.7g

　　

Step 9

Carbohydrates: 34.1g

　　

Step 10

Fiber: 4.3g

　　Everyday Food: Light