Turkey burger with squash fries
low-sodium dill pickles
uncooked 99% fat-free ground turkey breast
2½ tbsp(s), chopped, divided
2 tsp(s), divided
uncooked butternut squash
8 oz, cut into 1/2-inch-thick sticks
light hamburger roll(s) or bun(s)
1 leaf/leaves, large
- Preheat oven to 450°F. Coat a small baking sheet with cooking spray.
- In a medium bowl, combine turkey, 2 Tbsp scallion, 1 tsp barbecue sauce and pinch salt; form into 1/2-inch-thick patty and place on one side of prepared pan. Put squash on other side of pan and coat squash and burger with cooking spray; sprinkle with salt and pepper. Roast turning once, until fries are golden and burger is cooked through, about 15 minutes.
- Meanwhile, combine remaining 1/2 Tbsp scallion, remaining 1 tsp barbecue sauce and mayonnaise in a small cup.
- To serve, layer lettuce, tomato, burger, mayonnaise mixture and pickles on roll; serve with squash fries.
- Makes 1 serving.