Recipe: Teriyaki Turkey Burgers

Spring 2005

Volume One / Number One

from Eating Well After Weight Loss Surgery, by Patt Levine and Michele Bontempo-Saray


1 pound lean ground turkey breast
1/4 cup scallions, chopped
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
cooking spray
1/4 cup light soy sauce
2 tablespoons rice vinegar
1/4 cup dry sherry
1 packet artificial sweetener (Splenda or Sweet ‘N Low)
1 cup chopped onion
1/4 teaspoon sesame oil

In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties.

Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm.

Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil.

Makes 4 servings.

Calories: 174.28
Protein: 29.27g
Fat: 1.92g
Carbohydrates: 6.95g
Cholesterol: 55mg
Fiber: 0.91g
Sodium: 620.39mg

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