Turkey Gorgonzola Burgers

In true Forth of July fashion, I’d like to share one of my favorite burger recipes that I found on WomensHealthMag.com.  Brace yourself for a kick of flavor!

The distinct, sharp flavor of the Gorgonzola complements the robustness of the sun-dried tomatoes. Crisp cabbage, tender baby spinach, and a juicy tomato slice complement the bite of the Gorgonzola.

If you’re cooking for one, wrap up four to five raw patties in parchment paper and store in a freezer-safe ziplock bag or container. Thaw in the refrigerator for five to seven hours before cooking.

Ingredients
1 lb lean ground turkey
3 oz. Gorgonzola cheese, chopped
½ C sun-dried tomatoes, drained and chopped
2 cloves garlic, minced
2 tsp cumin powder
2 tsp vegetable oil
6 100% whole grain buns
6 T barbeque sauce
6 T mustard (honey mustard or Dijon are my faves)
Shredded cabbage or baby spinach
2 medium tomatoes, thickly cut into 6 slices
Extra Virgin Olive Oil
Fresh ground black pepper
Kosher salt

Method

  1.  Preheat grill to medium. Combine turkey, Gorgonzola, sun-dried tomatoes, garlic and cumin powder in a bowl. Lightly mix together and form into 6 patties. To seal in the juiciness, brush with EVOO and sprinkle with kosher salt and black pepper to taste.
  2. Grill burgers for 4 to 5 minutes per side, until slightly charred and internal temp is 165 degrees F.
  3. Toast buns for 2 minutes. Place burger on bun, top with a heaping pile of greens and a slice of tomato. Serve with barbeque sauce and mustard, if desired.

Makes 6 servings.  293 cal, 11 g fat (4 sat), 27 g carbs, 4 g fiber, 545 mg sodium, 26 g protein.

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