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| INGREDIENTS |
| 1-1/4 pound |
lean ground turkey breast |
| 2 tbsp. |
applesauce |
| |
salt and pepper to taste |
| 2 ounces |
sliced Swiss cheese |
| 8 slices |
Jewish rye bread, toasted |
| 1/2 cup |
lite mayonnaise |
| 1 tbsp. |
ketchup |
| 1 tbsp. |
sweet pickle relish |
| 1 tbsp. |
chili sauce |
| 1 tsp. |
fresh lemon juice |
| 1 tsp. |
fresh lemon juice |
| 1 tsp. |
horseradish |
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salt and pepper to taste |
| 2 cups |
shredded cabbage |
| 1/2 cup |
red onion, sliced thinly |
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| RECIPE |
- Combine turkey meat, applesauce, salt, and pepper in a bowl with your fingers, do not overwork.
- Place wax paper on table.
Divide meat into 4 even amounts, and then divide them in half.
- Flatten each mound of meat into a rectangle a little bigger than the slice of bread you are using (you will end up with eight rectangles).
- Place a piece of cheese on four pieces then top with other and seal.
- Cook in preheated skillet, sear, and then turn heat to low.
Flip and finish cooking until cooked through (an internal temperature of 165 degrees F).
- While burgers are cooking, whisk mayo, ketchup, relish, chili sauce, lemon juice, salt and pepper together in small bowl, set aside.
- Toss cabbage and onions in large bowl, dress with sauce.
- Place burger on one slice of toasted bread; top with slaw and other side of bread, enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
500 |
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| Total Fat |
18 g |
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| Sodium |
820 mg |
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| Total Carbohydrates |
38 g |
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| Fiber |
3 g |
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| Protein |
46 g |
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