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Open-faced turkey burger with eggplant & tomato salsa
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
|
2.8 |
|
F
|
0 |
|
C
|
1.1 |
|
PD
|
1.6 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 411 |
| Total Fat | 19.4 g |
| - Saturated Fat | 4 g |
| Cholesterol | 83.9 mg |
| Sodium | 214 mg |
| Total Carbohydrate | 34.4 g |
| - Dietary Fiber | 12.1 g |
| - Total Sugars | 12.4 g |
| -- Added Sugars | 0 g |
| Protein | 28.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.