Tuesday, December 11, 2007

Cranberry and Herb Turkey Burger (5 WW Pts)

-6 tablespoons whole wheat couscous
-1/2 c. boiling water
-2 tablespoons extra-virgin olive oil (I omitted this, but it might help the burger hold up better)
-1 small onion, finely chopped
-1 stalk celery, minced (I omitted this)
-1 tablespoon chopped fresh thyme (I used ground)
-1.5 teaspoon chopped sage (I used ground)
-1/2 tsp. salt
-1/2 tsp. pepper
-1 can whole cranberries (or you can use 1/4 c. dried cranberries, finely chopped)
-1 pound 93% lean ground turkey

  1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not over mix. Form the mixture into 6 patties.
  3. To cook on the stove top: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately (I put them on whole wheat hamburger buns)
Yield: 6 servings

1 comment:

Dori said...

what a fab Core recipe! i am def making these soon!