Lemon Turkey Burger/Yogurt Muffins
Lemon
1 egg, beaten
1/3 cup finely chopped onion
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon grated lemon zest
3 garlic cloves, minced
1 teaspoon caraway seeds, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground turkey
1 tablespoon extra virgin olive oil
6 whole wheat sandwich rolls, split
6 lettuce leaves
6 thin slices tomato
Combine first 9 ingredients in a large bowl. Crumble turkey over mixture and mix well. Shape into 6 patties. Coat a large non-stick skillet with olive oil, add patties and cook over medium heat until done, about 10 minutes. Serve on rolls topped with lettuce and tomato. Yield: 6 servings.
Norma Daniel
Bainbridge,
Testing note: Chilling the mixture slightly will make shaping into patties easier.
Yogurt Muffins
1 (6-ounce) carton strawberry yogurt
2 eggs, beaten
1/4 cup cooking oil
2 cups biscuit baking mix
1/2 cup sugar
1 cup chopped strawberries
Preheat oven to 400°. Combine all ingredients in large mixing bowl. Stir to combine. Do not over mix. Spoon into greased muffin pans. Bake at 400° for 15 to 20 minutes. Yield: 12 muffins.
Testing note: Substitute your favorite fruit and yogurt flavors (example: fresh blueberries with blueberry yogurt, fresh peaches with peach yogurt, etc.).
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