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Eating Clean: The Sun Dried Tomato/Feta Burger with Basil Mayo

Eating clean never has to mean “eating flavorless”. There should always be room for a burger recipe*.

Enter: The Sun-Dried Tomato/Feta Burger. This flavor-iffic “it only tastes like you’re cheating” morsel of burger Valhalla was introduced to us about a year ago at a summer family barbecue and, to be honest, we can’t get enough of it. We “healthy-ed” up the original recipe a bit by subbing turkey meat for ground beef and an Orowheat Sandwich thin for a gourmet bun but altogether, but the guts–IE, the fantastic flavor– haven’t changed.

So here’s the deal– you’ll need:

  • One package(19.2 oz./1.2 lbs) 97% lean ground turkey (this keeps the meat from being dry)
  • One package (19.2 oz./1.2 lbs) 99% lean ground turkey
  • Sandwich Thins (We use Orowheat— high fiber, higher protein, very low sugar/no HF Corn Syrup)
  • Mayo (We use Kraft Mayo w/ Olive Oil)
  • Basil (we used fresh/frozen, but you can also use dried)
  • Sun Dried Tomatoes (in olive oil)
  • Golden Pepperoncinis (save the dicing time with pre-diced if you can find them)
  • Feta Cheese (we use either Fat Free/Reduced Fat, depending on where our fat count is for the day)
  • Spinach

Once you have all the ingredients together, this burger, despite having to “stuff it”, is easy to make and great either grilled or baked in the oven (a tragedy, I know– every open-fire, BBQ man-fiber in my is ashamed but man, we have long cold winters). This recipe makes about five (8 oz.) burgers or six (6 oz.) burgers. TIP: They’re great reheated for lunch the next day.

Let’s get started: Take the two packages of turkey– a 97% lean and 99% lean– and mix them together.

Using a food scale (if you don’t have one anyway, you need one) separate the meat into 6- 8 0z. wads. Yeah, that doesn’t sounds appetizing, but bear with me here. Since we’ll be stuffing these burgers, you’ll then need to divide the “wads” into two 3-4 oz. patties.

Take serving sizes of Feta (28g), sundried tomatoes (10g) and pepperoncinis (whatever you can handle/stuff– they’re almost nutritionless) and cover one of the patties. Take the second patty and place over the first patty and its ingredients. Pinching at the sides to seal the feta, tomatoes and pepperoncinis inside. As they’ll be “chubby” from all the stuff inside, pat your patty down to flatten a little. Repeat this step until all burgers are finished.

Pop ’em in the oven for 20 minutes at 400 degrees. The grill works, too.

The secret sauce for these burgers is the basil mayo. Scoop (or squirt) one cup of mayo into an appropriately sized tupperware container. Add chopped basil (fresh or dried) as you feel is appropriate. We had basil in the garden this year just for these burgers, so we have a bunch fresh frozen. I chop about 15-20 leaves. Mix and you’re done.

When your burgers are finished (make sure the meat is white all the way through), slap a tbsp. of your newly made basil mayo on a sandwich thin, place the a burger on the thin and instead of lettuce, use spinach as a topper.

Done and done. Welcome to Flavortown USA.

Nutritional breakdown for a 6 oz. burger w/ Fat Free Feta:

Amazingly, this recipe fits a 50p/30c/20f portion almost exactly.

Calories: 426

Fat: 14 g (over 50% is from “good fats”- IE- Olive Oil)

Carbs: 30 g

Protein: 49 g

Fiber: 5 g

Sugar: 2 g

*Yeah, that post image? Not our burger. We just don’t have any fancy images of it that do the thing justice. The bun is, however, an Orowheat sandwich thin. 

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