Moroccan Spiced Burger in a Whole Wheat Pita
| Makes 4 servings |
Nutritional Information
| Calories | 280 | Fat | 3.5g |
| Protein | 39g | Cholesterol | 70mg |
| Carbohydrates | 25g | Sodium | 290mg |
| Saturated Fat | 1g |
Ingredients
12 cherry tomatoes on the vine, washed
oil for brushing
1 small red onion, peeled and cut into 4 even circular slices
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
1 teaspoon toasted cumin, ground
1 teaspoon toasted fennel seeds, ground
1 teaspoon toasted fenugreek, ground
1 teaspoon smoked paprika
1 clove garlic, minced fine
½ cup fat-free plain yogurt
1 tablespoon fresh cilantro, chopped rough
1 tablespoon fresh parsley, chopped fine
juice of ½ lemon
2 (6 inch) whole wheat pita bread rounds, halved
1 cup baby arugula
Directions
Preheat a grill or grill pan on medium high heat, and preheat the oven to 450°F.
Place the cherry tomatoes onto a baking sheet and lightly brush with oil. Roast for 5 to 6 minutes in oven or until the tomatoes just blister, remove from oven and reserve. Lightly brush red onion with oil and cut into 4 even circular slices and grill for 5 to 6 minutes on each side or until slightly charred and tender. Then remove from grill and reserve. In a large mixing bowl, combine extra lean ground turkey breast, cumin, fennel seeds, toasted fenugreek, smoked paprika, and garlic; mix well. Portion turkey into 4 patties, about 5 ounces each and about ½ inch thick. Lightly oil the grill. Cook the patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Remove the burgers from the grill and let rest for 4 minutes. In a medium mixing bowl, combine yogurt, cilantro, parsley, and juice of 1/2 lemon; mix well. To serve, cut each burger in half and place the two halves inside of a whole wheat pita bread half. Break the grilled onions into rings and place in the pita. Add tomatoes and baby arugula, and then drizzle a spoonful of the yogurt sauce into each pita. Serve immediately.
