Turkey Burgers and Cucumber Rice Salad

• 1 pouch (8.8 oz) 90-second white rice
• 1 cup chopped cucumber
• 1/2 cup shredded carrot
• 1/4 cup rice vinegar
• 1/4 cup rice vinegar
• 1/4 cup plus 2 Tbsp soy sauce
• 8 oz shiitake mushrooms, remove stems
• 6 scallions, trimmed
• 1 lb ground turkey
• 1/4 tsp ground ginger
• Nonstick spray
• 1/4 cup wasabi & soy almonds chopped

Instructions

Salad: Prepare rice as package directs. Stir in remaining ingredients.

Turkey Burger: Heat grill. Mix rice vinegar, 1/4 cup soy sauce in a small bowl; set aside. 4 shiitake mushrooms and 2 scallions; finely chop. Add to ground turkey along with remaining 2 Tbsp soy sauce and the ginger. Gently mix to combine. Shape into four 1-in.-thick burgers.

Coat burgers and remaining mushrooms and scallions with nonstick spray.

Grill 12 to 14 minutes, turning once, until an instant-read thermometer inserted from side to middle of burgers registers 165 F.

Serve burgers with mushrooms and scallions. Sprinkle salad with almonds. Drizzle burgers, mushrooms and scallions with soy-vinegar mixture.

Nutrition Facts:

Servings Per Recipe 4

Total Fat  19 g 29 %

Total Carbohydrates 33 g

Total Protein 27 g


Tammi Jacobs, Health and Wellness
Results Health and Fitness Center