- Vegetable cooking spray
- 2 pounds ground turkey
- 2 tablespoons Worcestershire sauce
- 4 teaspoons Creole seasoning * (see note), divided
- 1 can (14 1/2 ounces) stewed tomatoes, drained well
- 1 teaspoon minced garlic
- 8 hamburger buns, toasted
Spray a cold grill rack with vegetable cooking spray. Prepare a charcoal grill for direct-heat cooking. Preheat the grill.
In a medium bowl, gently combine the turkey, Worcestershire sauce and 2 teaspoons Creole seasoning. Evenly divide the turkey mixture into 8 portions and shape into patties, approximately 3 1/2 inches in diameter.
Grill the burgers, about 4 inches from the heat, turning once halfway through the grilling time. Cook 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F and the poultry is no longer pink in the center.
In a small saucepan over medium-high heat, combine the tomatoes, remaining Creole seasoning and garlic. Cook 5 minutes, or until most of liquid has evaporated.
To serve, place a burger on the bottom half of each bun, drizzle 3 tablespoons sauce over the burger and top with the other half of the bun.
NOTE: Or substitute the following herb mixture for the Creole seasoning. In a small bowl, mix together 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon kosher salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon granulated onion, 1/4 teaspoon dried thyme and 1/4 teaspoon granulated garlic.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
330 calories; 13g total fat; 80mg cholesterol; 680mg sodium; 26g carbohydrates; 2g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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