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Savory Turkey Burgers Soups and Sandwiches

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Recipes 1 2 3 4 5 6
Servings 4 8 12 16 20 24
Ingredients
Ground sage 3/4 t. 1-1/2 t. 2-1/4 t. 1 T. 1 T. + 3/4 t. 1 T. + 1-1/2 t.
Chopped rosemary 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Black pepper 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Ground nutmeg 1/8 t. 1/4 t. 3/8 t. 1/2 t. 1/2 t. + 1/8 t. 3/4 t.
Lean ground turkey 1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs.
Worcestershire sauce 1 T. 2 T. 3 T. 1/4 C. 1/4 C. + 1 T. 1/4 C. + 2 T.
On Hand Ingredients
Sweet onion, sliced 1 2 3 4 5 6
Olive oil 2 t. 1 T. + 1 t. 2 T. 2 T. + 2 t. 3 T. + 1 t. 1/4 C.
Mozzarella cheese, shredded 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Hamburger buns 4 8 12 16 20 24

Assembly Directions:
In a large bowl, combine sage, rosemary, salt, pepper, nutmeg, ground turkey and Worcestershire sauce. Mix together with your hands or a wooden spoon. Divide mixture evenly to form 4 balls. Press flat with a hamburger press or by hand between 2 sheets of waxed paper.

Freezing Directions:
Stack patties and separate with squares of waxed paper or freezer paper. Place the stacks in a freezer bag or container. Seal, label, and freeze.

Serving Directions:
Thaw overnight in the refrigerator. Separate patties and discard wax or freezer paper between patties.

Saute onion in olive oil over medium heat until onions are translucscent.

To grill: Coat grill with cooking spray. Preheat to medium (350 degrees). Grill 5 or 6 minutes on each side or until an instant-read thermometer inserted into the center of the hamburger read 170 degrees. Top with onions and cheese and continue grilling until the cheese has metled. Remove from grill.

To cook on stovetop: Cook in a skillet over medium heat 5 to 6 minutes on each side or until an instant-read
thermometer inserted into the center of the hamburger read 170 degrees. Top with onions and cheese and continue cooking until the cheese has metled.Remove from pan.

Nutritional Info:
Per Serving: 317 Calories; 13g Fat (35.5% calories from fat); 27g Protein; 24g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 589mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.


From the Monthly Newsletter (Tuesday, June 15, 2010)
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