marsha-tbay
Well-known member
FABULOUS PESTO BURGERS
SERVES 4
* 4 whole-grain burger buns
* 1/4 cup Lean Pesto (recipe below)
* 1 tablespoon grated Romano or Parmesan cheese
* 1 teaspoon virgin olive oil
* 2 cloves garlic, chopped
* 1 pound lean ground turkey
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 2 cups Romaine lettuce, shredded
Toast split buns lightly, spread with pesto and cheese, then toast lightly again, set aside.
Cut turkey in four portions and press lightly into 1/2 inch patties (handle as little as possible). Drizzle each patty with half the Worcestershire sauce and pepper.
In a heavy frying pan over medium-high heat, combine oil and garlic and cook until fragrant (1-2 minutes). Add turkey patties and brown 3-4 minutes. Turn burgers and repeat with remaining sauce and pepper. Brown 3-4 minutes, reduce heat to low and cook, covered, until burgers are done (internal temperature of 180 degrees, juices run clear). Flip burgers and cook 1 minute, then serve on buns with shredded Romaine.
LEAN PESTO
MAKES 1 CUP
* 1 bunch (about 2 cups) fresh basil, stemmed and shredded
* 2 cups spinach, stemmed and shredded
* 3 cloves garlic, chopped
* 1/4 teaspoon kosher or sea salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup virgin olive oil
Combine first five ingredients in a food processor and puree to a coarse paste. Add oil slowly (through the feed tube) while processing to make a smooth paste.
Refrigerate leftovers in a tightly closed jar for up to 3 weeks, topping with 1 teaspoon olive oil after each use.
Seattle Post
Jamie healthy tastes
SERVES 4
* 4 whole-grain burger buns
* 1/4 cup Lean Pesto (recipe below)
* 1 tablespoon grated Romano or Parmesan cheese
* 1 teaspoon virgin olive oil
* 2 cloves garlic, chopped
* 1 pound lean ground turkey
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 2 cups Romaine lettuce, shredded
Toast split buns lightly, spread with pesto and cheese, then toast lightly again, set aside.
Cut turkey in four portions and press lightly into 1/2 inch patties (handle as little as possible). Drizzle each patty with half the Worcestershire sauce and pepper.
In a heavy frying pan over medium-high heat, combine oil and garlic and cook until fragrant (1-2 minutes). Add turkey patties and brown 3-4 minutes. Turn burgers and repeat with remaining sauce and pepper. Brown 3-4 minutes, reduce heat to low and cook, covered, until burgers are done (internal temperature of 180 degrees, juices run clear). Flip burgers and cook 1 minute, then serve on buns with shredded Romaine.
LEAN PESTO
MAKES 1 CUP
* 1 bunch (about 2 cups) fresh basil, stemmed and shredded
* 2 cups spinach, stemmed and shredded
* 3 cloves garlic, chopped
* 1/4 teaspoon kosher or sea salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup virgin olive oil
Combine first five ingredients in a food processor and puree to a coarse paste. Add oil slowly (through the feed tube) while processing to make a smooth paste.
Refrigerate leftovers in a tightly closed jar for up to 3 weeks, topping with 1 teaspoon olive oil after each use.
Seattle Post
Jamie healthy tastes