Buffalo Turkey Burgers & Feta or Blue Cheese Gravy
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 543.8
- Total Fat: 17.2 g
- Cholesterol: 71.2 mg
- Sodium: 546.3 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 8.8 g
- Protein: 40.2 g
View full nutritional breakdown of Buffalo Turkey Burgers & Feta or Blue Cheese Gravy calories by ingredient
Introduction
This is my twist on Rachael Ray's Turkey burger. This is a much lower calorie version that my family actually likes much better! It is very quick and easy to make! Enjoy! This is my twist on Rachael Ray's Turkey burger. This is a much lower calorie version that my family actually likes much better! It is very quick and easy to make! Enjoy!Number of Servings: 8
Ingredients
-
5 big Idaho potatoes, cut into wedges
4 tablespoons extra virgin olive oil
1 teaspoon chili powder
1 teaspoon cumin
dash of Salt and black pepper
2 pounds lean ground turkey breast
A palmful of grill seasoning
1/4 cup hot sauce
1/2 cup chives (about a palmful) chopped
1 cup parsley (about a handful), chopped
2 cloves garlic, grated
3 tablespoons butter
3 tablespoons flour
3 cups milk
2 cups blue or feta cheese
3 carrots, peeled and cut into sticks
3 stalks of celery, cut into sticks
8 slices rye bread
Directions
Pre-heat the oven to 450ºF.
Place the quartered potato wedges on a baking sheet and drizzle with 2 tablespoons of olive oil, chili powder, cumin, salt and black pepper. Toss to coat. Transfer to the oven and roast for 40-45 minutes, until crispy and cooked through.
In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley, garlic, salt and black pepper. Form 6-8 medium patties.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil, two turns around the pan. Sauté the burgers about 5 minutes on each side, until cooked through.
In a medium size skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion.
To serve, place a slice of rye bread on a plate, then top with the burger and some chopped chives. Serve potato wedges, celery sticks, carrot sticks and a cup of warm, feta or blue cheese dip for each person alongside.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINYMILLER1.
Place the quartered potato wedges on a baking sheet and drizzle with 2 tablespoons of olive oil, chili powder, cumin, salt and black pepper. Toss to coat. Transfer to the oven and roast for 40-45 minutes, until crispy and cooked through.
In a large bowl, mix the turkey, grill seasoning, hot sauce, chives, parsley, garlic, salt and black pepper. Form 6-8 medium patties.
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of olive oil, two turns around the pan. Sauté the burgers about 5 minutes on each side, until cooked through.
In a medium size skillet over medium-high heat, melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk the milk into the roux and season with salt and black pepper. When the milk comes up to a bubble and has thickened, take the pan off the heat and stir the cheese into the sauce in a figure-eight motion.
To serve, place a slice of rye bread on a plate, then top with the burger and some chopped chives. Serve potato wedges, celery sticks, carrot sticks and a cup of warm, feta or blue cheese dip for each person alongside.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINYMILLER1.