A Different Kind of Burger

Not only is this a change of pace from your normal burger, but the patties are freezer friendly! So, make some patties ahead of time and pull them out of the freezer whenever you are feeling like having a burger.

Turkey Burgers

Ingredients:

6 slices whole-wheat sandwich bread (see notes below)
1 pound lean ground turkey (7 percent fat)
1/2 cup reducted-fat sour cream
4 tablespoons prepared mango chutney, preferably Major Grey's, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chili powder
Coarse salt
1 cup mesclun lettuce mix
1 medium tomato, sliced

Directions:

In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.

Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.

To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.

Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.

Recipe note: When burgers are wrapped separately, you can defrost as few or as many as you need.

Source: Martha Stewart. You can find it here.

Notes: I couldn't find a mesclun lettuce mix, so I used a spring lettuce mix, and I thought it worked great (also, that could be the same thing...). Also, we didn't do these as open faced sandwiches. If you choose to do it that way, you will need two slices of bread for the meat mixture, and two slices of bread per burger (or 8 slices total to make 4 burgers. Also, I got about 6 patties out of this, not 4. I made some smaller ones so they would be kid-sized for my little boys.