Summer Meals

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Open-faced turkey burger with eggplant & tomato salsa

1
Main Meals (Dinners)
2 peopleServes
2
  • Ground turkey, lean, raw, 8 oz(s)
  • Cilantro, fresh, 4 tbsp(s)
  • Garlic, minced, 1 tsp(s)
  • Tomato, 2 small, whole, sliced
  • Red bell pepper, chopped, ¾ cup(s)
  • Balsamic vinegar, 2 tsp(s)
  • Black pepper, 1 tsp(s), ground
  • Eggplant, ½ eggplant(s), unpeeled, sliced into four thick rounds
  • Avocado, ¾ cup(s), sliced
  • Whole-wheat bun, 1 roll(s), halved

Method

Preheat a barbecue chargrill plate over medium-high heat.

To make the burger, place the ground turkey, half the cilantro, and garlic into a bowl. Mix using clean hands, until well combined. Shape the mixture firmly into two patties.

Make the salsa by combining the tomato, bell pepper, balsamic vinegar and remaining cilantro in a small bowl. Season to taste. Alternately, add salsa ingredients to a food processor and pulse a few times.

Pat eggplant dry using a paper towel. Add the patties and eggplant rounds to the chargrill plate and cook for 3 to 4 minutes, then flip over and cook for a further 3 to 4 minutes.

Place the halved burger buns on two serving plates. Top each half with a patty, eggplant slices, avocado and the tomato salsa. Serve immediately.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
2.8
F
Fruits
0
C
Carbohydrates
1.1
PD
Protein/Dairy
1.6
Ft
Fats
2
S
Sweets
0

Nutrition Facts

Calories411
Total Fat19.4 g
- Saturated Fat4 g
Cholesterol83.9 mg
Sodium214 mg
Total Carbohydrate34.4 g
- Dietary Fiber12.1 g
- Total Sugars12.4 g
-- Added Sugars0 g
Protein28.8 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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