Out-of-this-World Turkey Burger
2 slices firm, whole-grain sandwich bread, torn into about 1-inch pieces
4 large or 3 medium garlic cloves, peeled and trimmed
1½ large onions, peeled, trimmed and cut into chunks
12 ounces fresh shitake mushrooms, stems removed
1 teaspoon olive oil
1 medium carrot, peeled and grated
1 teaspoon salt
½ teaspoon fresh ground black pepper
1½ teaspoon Worcestershire sauce
3 tablespoons ketchup
2 teaspoons Dijon mustard
½ cup skim milk
1 large egg, lightly beaten
1 large egg white, lightly beaten
1½ pounds 95-percent lean ground (all dark meat) turkey
In a food processor, with the steel blade, process bread until fine. Remove to a medium bowl and set aside.
With food processor running, drop garlic cloves through feed tube and process until minced, about 10 seconds. Stop processor; add onion chunks and, pulsing, process until just chopped. Remove onion mixture to a small bowl. Set aside.
Add mushrooms to processor and process until very finely chopped. Set aside.
Place a 12-inch nonstick skillet over medium heat and, when hot, add oil. Add onion/garlic mixture and cook, stirring occasionally for 2 minutes or until softened. Add mushrooms, carrot, salt and pepper and cook, stirring occasionally, until liquid mushrooms give off evaporates, about 10 minutes. Stir in Worcestershire sauce, ketchup, and mustard, then transfer to a large bowl and cool.
While vegetables cool, stir milk into breadcrumbs and let stand 5 minutes. Stir in egg and egg white and then vegetables and mix until well combined. Add turkey and mix well with clean hands.
Form into 6 patties and broil, sauté or grill, about 4 to 5 minutes on each side until nicely browned and an instant-read thermometer inserted into the center of each burger registers 165-degrees.
Serves six.
Nutrition values per serving: 247 calories (29.5 percent from fat), 8 g fat (2.8 g saturated fat), 13.1 g carbohydrates, 2.2 g fiber, 27.2 g protein, 59 mg cholesterol, 703 mg sodium.
SaltSense: Omitting added salt reduces sodium per serving to 316 mg.