Yield
25
Portion Size
169 grams (5.9 oz)
Category
Turkey
Featured Maple Leaf Product: Fully Cooked Turkey Burger (#55692)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Turkey Burger | 25 each | 25 each |
| Vegetable Oil | 60 ml | 2 fl oz |
| Mushrooms, fresh, sliced | 500 g | 1.1 lbs |
| Red Onions, fresh, diced | 250 g | 8.8 oz |
| Green Peppers, fresh, diced | 250 g | 8.8 oz |
| Red Peppers, fresh, diced | 250 g | 8.8 oz |
| Yellow Peppers, fresh, diced | 250 g | 8.8 oz |
| Provolone Cheese, 25 slices | 525 g | 1.2 lbs |
| Salt | 5 ml | 1 tsp |
| Black Pepper, ground | 3 ml | 1/2 tsp |
Method
- Defrost Turkey Burgers in the refrigerator overnight. Lay the turkey burgers on a baking sheet, leaving a space between each. Heat in a 350 F oven. Cook turkey burger to an internal temperature of 165 F (60 C). Once hot, add 1 slice (21 g or 0.75 oz) provolone cheese (or mozzarella if desired) on top of each burger. Place back in oven to melt the cheese.
- In a large pan, heat oil. Add onions & all peppers and saute for 5 minutes. Add sliced mushrooms and saute until tender. Season with salt and pepper. Remove and set aside.
- Plate each turkey burger and top with 60 g (2 oz) of the sauteed vegetables. Garnish with a sprinkling of fresh, finely chopped herbs over the top of the final dish.
Suggested Accompaniments
Serve with steamed rice or mashed potatoes and long steamed vegetables, either asparagus, broccoli spears or green beans (not included in the nutritional analysis).
Nutritional Info per 169 grams (5.9 oz)
| Calories (57.0% from fat) | 284 kcal |
| Fat | 18.1 g |
| Saturated Fat | 6.07 g |
| Trans Fat | 0.11 g |
| Cholesterol | 77 mg |
| Sodium | 826 mg |
| Carbohydrates | 7.4 g |
| Dietary Fiber | 0.9 g |
| Sugars | 2.1 g |
| Protein | 23.4 g |
| Vitamin A | 9.6 RE |
| Vitamin C | 41 mg |
| Calcium | 185 mg |
| Iron | 2.87 mg |
| Potassium | 168 mg |
| Phosphorous | 131 mg |