Turkey Burger Topped with Balsamic Red Onions and Roasted Red Peppers

Yield

Portion Size

151 gm / 5.3 oz

Ingredients

	Metric	Imperial
Turkey Burger	25 each	25 each
Canola Oil	30 mL	2 Tbsp
Red Onions, sliced thin	1.5 L	6.6 cups
Roasted Red Peppers, sliced (drained)	750 mL	3.3 cups
Balsamic Vinegar	150 mL	5.1 Fl oz
Black Pepper	15 mL	1 Tbsp
Basil, dried	30 mL	2 Tbsp

Preheat convection or combi oven to roast at 350 F. Lay turkey burgers out on parchment lined baking trays, do not overlap burgers. Bake in oven for 15-20 minutes, depending on the oven heat. Ensure that an internal temperature of 165 F (74 C) has been reached.
In a large pot on medium heat, saute the onions and peppers for 5-7 minutes in 30 ml (2 Tbsp) canola oil, to a translucent state. Add remaining ingredients and turn to simmer, allowing it to reduce and thicken.
Build each burger with an open-faced bun, place the turkey burger on the bottom and top with the sauteed onions and peppers. Garnish with desired condiments.

Serve with steamed rice and roasted vegetables (sides not included in the nutritional analysis)