Thursday, July 8, 2010

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
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

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