Moroccan Turkey Burgers with Carrot Slaw
From Redbook
These turkey burgers get a little help from cooked couscous, grated summer squash and fresh mint. Moroccan spicing is also reflected in this gorgeous accompanying carrot slaw, which features fresh cilantro and cumin.
Ingredients
Carrot Slaw:
1 cup cilantro leaves
1/4 cup nonfat chicken broth
1 teaspoon extra-virgin olive oil
1 teaspoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon kosher salt
2 cup shredded carrots
Burgers:
1/4 cup cooked couscous
1/4 cup finely grated yellow summer squash
1 pound lean ground turkey breast
2 tablespoon fresh mint
2 tablespoon chopped scallions
1 clove garlic, crushed with press
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 (6-inch) pita pocket breads
4 Boston lettuce leaves
4 slice tomato
Nonfat plain yogurt (optional)
Directions
1. Slaw: Puree all slaw ingredients except carrots in blender. Transfer to a small bowl; stir in carrots.
2. Burgers: Prepare an outdoor grill with a medium-hot fire or preheat a stove-top grill pan over medium heat. In a bowl, mix turkey, couscous, squash, scallion, mint, garlic, cumin, coriander, salt, and pepper. Form into 4-inch patties. Grill burgers 5 to 6 minutes per side, until cooked through. Place pitas on grill for 2 minutes, turning once, or until lightly toasted.
3. To serve, cut off 1 inch from each pita. Place a lettuce leaf and tomato slice in pocket. Top with burger, 1 tablespoon of the Carrot Slaw, and a dollop of yogurt, if desired. Serve with remaining Carrot Slaw.
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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