Italian Turkey Burger with Crispy Oven Fries
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
These oven-crisped potatoes are the perfect side dish when you’re making a burger, and they’re also great with steak or chicken. You can toss the potatoes with any combination of dried herbs that you like to easily amp up their flavor.
Ingredients
Cooking spray
2 spray(s)
Sun-dried tomatoes (without oil)
2 piece(s)
Uncooked extra lean ground turkey breast
5 oz
Dried basil
½ tsp, or Italian seasoning blend
Table salt
¼ tsp, divided
Black pepper
⅛ tsp
Uncooked potato
4 oz, 1 small Russet, cut into 1/4-inch-thick wedges
Olive oil
1 tsp, divided
Uncooked onion
½ small, thinly sliced
Red bell pepper
½ small, thinly sliced
Garlic
1 clove(s), minced
Balsamic vinegar
1 tsp
Reduced calorie hamburger bun
1 item(s)
Instructions
1
In small cup, place sun-dried tomatoes and cover with boiling water. Let sit 10 minutes. Drain and finely chop.
2
Preheat oven to 425°F. Coat large baking sheet with cooking spray.
3
In medium bowl, combine turkey, sun-dried tomatoes, basil, 1⁄8 tsp salt, and black pepper. Mix with your hands or rubber spatula just until combined. Form into 1⁄2-inch-thick patty and set aside.
4
In small bowl, combine potato wedges, 1⁄2 tsp oil, and remaining 1⁄8 tsp salt. Onto prepared baking sheet, spread wedges in single layer. Place in oven and roast 6 minutes. Push potatoes to 1 side and add turkey patty to baking sheet; roast 6 minutes longer. Turn potatoes and turkey patty over and roast until potatoes are browned and crisp and instant-read thermometer inserted into patty registers 165°F, 12 to 14 minutes longer.
5
Meanwhile, in small skillet over medium-high heat, warm remaining 1⁄2 tsp oil. Add onion and bell pepper and cook 1 minute. Stir in garlic and cook, stirring occasionally, until softened, about 3 minutes. Add vinegar and cook, stirring, 30 seconds longer.
6
Fill roll with turkey burger and onion mixture. Serve with oven fries.
7
Serving size: 1 burger and 1 cup fries
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