Saucy Turkey Chili Burger
- 3 tablespoons 98% or 99% fat-free canned turkey chili with beans
- 3 ounces 99% lean ground turkey
- Salt and pepper, to taste
- 1 (about 3 ½-inch-diameter) whole-wheat or whole-grain hamburger bun
- Yellow mustard, to taste (optional)
Instructions:
Using the leanest ground turkey with canned turkey chili, you can have a decadently drippy yet sensible meal that satisfies.
- Preheat a grill to high heat.
- Spoon the chili into a small microwave-safe bowl and cover the bowl with a paper towel. (Alternatively, you can heat the chili in a small saucepan over medium heat.)Line a flat work surface with waxed paper. With your hands, shape the turkey into a tight ball. Place it on the waxed paper and press it into a 4-inch-diameter patty.
- Season the patty with salt and pepper. Grill until it is no longer pink inside, about 2 minutes per side. During the last minute of cooking, if desired, toast the bun by placing it, insides face down, on a top grill rack or away from direct flame until just toasted.
- Meanwhile, if microwaving the chili, microwave it on high in 30-second intervals, or until warmed through.
- Place the bun bottom on a serving plate. Add the burger, then spoon the chili on top. If using, spread the mustard over the inside of the bun top. Add it to the burger.
- Serve immediately.