Naked Turkey Bruschetta Burger

By sheilaolim

Servings: 5 • Size: 1 burger • Old Points: 6 pts • Weight Watcher Points+: 7 pt
Calories: 288 • Fat: 14 g • Carb: 10 g • Fiber: 2 g • Protein: 27 g • Sugar: 0 g
Sodium: 169 mg (without the salt) • Cholest: 10 mg

Ingredients

• For the turkey zucchini burgers:
•  1/4 cup chopped red onion
•  1 tbsp extra virgin olive oil
•  1 tbsp balsamic vinegar
•  kosher salt and fresh cracked pepper to taste
•  3 medium vine ripe tomatoes
•  2 small cloves garlic, minced
•  2 tbsp fresh basil leaves, chopped
•  3 oz part skim mozzarella, diced
•  1.25 lbs 93% lean ground turkey
•  1 small zucchini, grated (1 cup, or 5 oz)
•  1/4 cup seasoned whole wheat breadcrumbs
•  1 clove garlic, grated
•  1 tbsp red onion, grated
•  salt and fresh pepper
•  oil spray
• For serving:
•  2 medium tomatoes, sliced into 10 thin slices
•  4 loose cups baby arugula

Preparation

Step 1

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while
you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste
and mix well and set aside. Toss in the cheese when ready to serve.
Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground
turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties
about 5 oz each, forming them as flat as possible.
Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and
reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes,
careful not to burn.
To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top
with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.