Barbecue turkey burgers with squash "fries"
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
We use barbecue sauce in two places in this recipe for smoky-sweet goodness in every bite. It goes into the ground turkey mixture as well as the sauce for the finished burgers. A side of baked acorn squash wedges takes the place of the usual potato-based fries.
Ingredients
Cooking spray
5 spray(s)
Uncooked acorn squash
2 medium, halved, seeded, and cut into wedges
Table salt
½ tsp, divided
Black pepper
½ tsp, divided
Uncooked ground turkey breast
1 pound(s)
Scallions
10 Tbsp, chopped, divided
Barbecue sauce
3 Tbsp, divided
Mayonnaise
2 Tbsp
Lettuce
8 leaf/leaves, large, torn in half
Tomato
8 slice(s)
Kosher dill pickle sandwich slices
8 slice(s)
Reduced calorie hamburger bun
4 bun(s), toasted
Instructions
1
Preheat the oven to 450°F. Coat a large baking sheet and a small baking sheet with cooking spray.
2
Arrange the squash on the large baking sheet; coat the squash with cooking spray and sprinkle evenly with ¼ tsp each salt and black pepper. Roast for 12 minutes.
3
Meanwhile, in a large bowl, mix together the turkey, ½ cup scallions, 1 ½ tbsp barbecue sauce, and remaining ¼ tsp each salt and black pepper. Divide the turkey mixture into 4 equal portions; shape each into a ½-inch-thick patty and place on the small baking sheet.
4
After the squash has roasted for 12 minutes, remove the pan from the oven (leave the oven on) and turn the squash wedges over. Return the pan to the oven, along with the smaller pan of turkey patties. Roast until the squash is tender and the turkey patties are cooked through, 13 to 15 minutes.
5
Meanwhile, in a small bowl, stir together the mayonnaise, remaining 2 tbsp scallions, and remaining 1 ½ tbsp barbecue sauce.
6
To serve, layer the lettuce, tomatoes, burgers, mayonnaise mixture, and pickles on the buns; serve with squash wedges.
7
Serving size: 1 burger and 1/4 of squash wedges
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