Finely shredded lemon peel adds a burst of freshness to bottled light Caesar dressing in this 20-minute dinner burger.
caesar salad burgers
start to finish: 20 minutes
makes: 4 burgers
- 1 pound uncooked ground turkey breast
- 2 tablespoons Worcestershire-style marinade for chicken
- ¼ to ½ teaspoon ground black pepper
- ⅓ cup bottled light Caesar salad dressing
- 1 teaspoon finely shredded lemon peel
- 4 whole grain ciabatta buns, split and toasted
- 2 leaves romaine lettuce, trimmed and torn into 8 pieces
- 4 thin slices red onion (optional)
- 4 slices tomato (optional)
1 In a large bowl combine ground turkey, Worcestershire-style marinade, and pepper. Shape mixture into four ½-inch-thick patties. Heat a lightly greased grill pan over medium-high heat. Place patties in hot pan. Cook for 10 to 12 minutes or until done (165°F),* turning once halfway through cooking. If patties brown too quickly, reduce heat to medium.
2 Meanwhile, in a small bowl combine salad dressing and lemon peel. Spread about half of the dressing mixture on bottoms of buns. Add lettuce, onion (if desired), tomato (if desired), and burgers. Spoon the remaining dressing mixture over burgers. Top with bun tops.
nutrition facts per burger: 368 cal., 14 g total fat (3 g sat. fat), 87 mg chol., 797 mg sodium, 33 g carb., 2 g fiber, 26 g pro.
*tip: The internal color of a burger is not a reliable doneness indicator. A chicken or turkey patty cooked to 165°F is safe, regardless of color. To check the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.