1 1/4 pounds lean ground turkey
1/2 c flaxmeal (2 oz)
1/2 sm red bell pepper, finely diced
2 scallions, thinly sliced
6 Tbsp reduced-fat soft goat cheese, preferably one flavored
with herbs or garlic
3/4 tsp salt
4 tsp extra-virgin olive oil
4 very thin whole-wheat sandwich rolls (1.5 ounces each),
split, or 8 slices multigrain bread (optional)
1 Tbsp balsamic vinegar
4 thick slices tomato
Bibb lettuce (optional)
1. In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablespoons of the
goat cheese, and 1/2 teaspoon of the salt. Using your hands, blend well and form into 4
2. Poke a hole into the center of each ball and stuff each with 1 tablespoon of the remaining
3. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them
as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
4. In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the pan with the
remaining 1/4 teaspoon salt.
5. Reduce the heat to medium, add the patties, and cook until browned on 1 side, about 3
minutes Turn the patties over and cook for 2 minutes longer.
6. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8 to
10 minutes, until the burgers are cooked all the way through. Meanwhile, lightly toast the
sandwich rolls, if using.
7. To serve, brush 1 side of each of 4 roll halves with the balsamic vinegar. Top with a
burger, a tomato slice, lettuce (if using), and the other roll half.
Makes 4 Servings
Nutrition Info Per Serving (with roll): 371 cal, 11 g fat, 1 g sat fat, 46 g pro, 28 g carbs, 9 g
fiber, 832 mg sodium
South Beach Recipes