Bulgur and Turkey Stuffed Zucchini
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||%|
|Saturated Fat 4g||%|
|Total Carbs 18g||%|
|Dietary Fiber 2g||%|
|Vitamin A 4%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/4 cupmedium or hot salsa
3 tablespoons dry breadcrumbs (optional)
2 teaspoonsvegetable oil
8 thin slicesCheddar cheese (about 2 ounces)
2 mediumtomatoes, sliced
8 dinner rolls, split
3/4 cupprepared guacamole
Mix turkey and salsa just until combined. If mixture is too moist to hold shape, mix in breadcrumbs. Shape into 8 equal patties.
Heat a wide skillet over medium-high heat. Coat bottom of pan with oil.
Place patties in pan (cook in two batches if needed to fit in pan). Cook 3-4 minutes until browned; turn and cook until second side is brown. Top each with a slice of cheese and cook until internal temperature is 165°F.
Place burgers between split dinner rolls and top with a tomato slice and a heaping tablespoon of guacamole. Serve immediately.
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