Cheese-Stuffed Southwest Turkey Burgers

Here’s proof that lean turkey burgers can be just as moist and delicious as the traditional beef variety. Shredded zucchini and chopped onions are mixed with the ground turkey for added moisture, while Southwestern spices pump up the flavor. A gooey filling of melting cheese provides the illusion of a much richer burger.

oz. ground turkey breast (99% lean)

cup shredded zucchini 2/3 cup panko*

1/3 cup finely chopped onion 3 tablespoons taco or enchilada sauce, preferably chipotle-flavored, divided 1 egg white, lightly beaten 1 1/2 teaspoons ground cumin 1/4 teaspoon salt 4 tablespoons shredded Monterey Jack cheese 4 hamburger rolls, split 1. Heat grill. Gently combine turkey, zucchini, panko, onion, 1 tablespoon of the taco sauce, egg white, cumin and salt in large bowl. Shape half of the mixture into 4 (3 1/2-inch) patties 1/4 inch thick; arrange in single layer on sheet of waxed paper.

Place 1 tablespoon of the cheese in center of each patty. Shape remaining turkey mixture into 4 (3 1/2-inch) patties 1/4 inch thick; place on top of cheese-topped patties. Press edges to seal; shape into 1/2-inch-thick patties.

Oil grill grate. Grill patties, covered, over medium-high heat or coals 10 minutes or until no longer pink in center and cooked through, turning and brushing with remaining 2 tablespoons taco sauce halfway through cooking.

Place rolls on grill during last 1 minute of cooking to toast. Serve burgers in rolls.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs or in the Asian section of the supermarket.

sandwiches PER SANDWICH : 270 calories, 5.5 g total fat (2 g saturated fat), 22.5 g protein, 32.5 g carbohydrate, 45 mg cholesterol, 580 mg sodium, 2.5 g fiber