Day 158: Turkey Burgers "Vegg-ed Up"

Tonight's supper decision was made at the last minute, standing in front of the meat counter.

Did it turn out okay? Of course. Could it have turned out better with planning? Of course.

Some cooks are naturals at makin' it up. But I'm not one of 'em.

If I'd only made a little bit of effort beforehand, I'd have had a basic recipe like this (nope, too much added fat) or this (hmm, better, lime juice is a good idea) or this (that's it!) to follow and THEN vegg-ed up -- likely with better results and just as importantly, results more likely to be repeated.

A good lesson, another to add to A Veggie Venture's growing list.

Hands-on time: 10 minutes
Time to table: 20 minutes
Serves 4

1 pound 99% fat-free ground turkey
1/4 an onion, chopped fine
1/2 a red bell pepper, chopped fine
1/2 cup grated carrot (tonight, a handful of grated carrot from a bag was chopped in just seconds)
1 teaspoon curry
Dash cayenne pepper
Salt & pepper

Cooking spray.

Mix all ingredients. Form into patties. Heat a large skillet sprayed with cooking spray. Add the patties, season with salt and pepper. Cook until cooked clear through.

Without a bun, per patty: 136 Cal (11% from Fat, 79% from Protein, 10% from Carb); 28 g Protein; 2 g Tot Fat; 1 g Sat Fat; 3 g Carb; 1 g Fiber; 11 mg Calcium; 0 mg Iron; 73 mg Sodium; 66 mg Cholesterol, Weight Watchers 3 points [if you're watching calories, watch out, the bun, a Brownberry 100% Whole Wheat, doubled the points!]

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.