| | 1/4 cup refrigerated or frozen egg product, or 1 egg, beaten | | | 1/4 cup fine dry bread crumbs | | | 1 teaspoon Thai seasoning or curry powder | | | 1 pound uncooked ground turkey breast | | | 6 whole grain cocktail-size hamburger buns, split and toasted | | | 3/4 cup fresh basil leaves | | | 2 tablespoons purchased peanut dipping sauce | | | 1 medium mango, pitted, peeled, and sliced
Directions
| 1. In a medium bowl, combine egg product or egg, bread crumbs, and Thai seasoning or curry powder. Add ground turkey breast; mix well. Shape into six 3/4-inch-thick patties. | | | | 2.Place patties on the greased rack of an uncovered grill directly over medium goals. Grill for 14 to 18 minutes or until done (165 degree F),* turning once. | | | | 3.To serve burgers, top bottom half of each bun with some of the basil. Add patties. Spoon peanut dipping sauce over patties; add mango slices and bun tops. Makes 6 servings. | | | | *Note: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches. |
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