Crusty French loaf bakes up beautifully as fresh, warm sandwich buns to hold little burgers topped with a tangy cucumber-yogurt sauce.
Bake-Off® Contest 44, 2010
Renee Herrington
Murphy, Texas
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1
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can (11 oz) Pillsbury™ refrigerated crusty French loaf
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8
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oz fat-free plain Greek yogurt or regular yogurt (3/4 cup)
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1/4
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cup finely diced peeled cucumber
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1/4
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teaspoon dill weed
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1/4
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teaspoon lemon juice
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Dash salt
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Dash black pepper
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1
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lb lean ground turkey
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2
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small cloves garlic, finely chopped
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1/4
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cup finely diced red onion
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1/4
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cup finely chopped fresh Italian (flat-leaf) parsley
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1
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teaspoon seasoned salt
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1
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teaspoon cracked black pepper
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1/4
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teaspoon salt
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1
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tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
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1
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block (6 oz) reduced-fat feta cheese, cut into 6 (2x1 1/2x1/2-inch thick) pieces
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6
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lettuce leaves
Steps
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1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
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2
Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
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3
In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
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4
In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.
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5
Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with frozen green beans & almonds.
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut loaf of dough crosswise into 6 pieces to make buns. Place buns, seam sides down and 2 inches apart, on cookie sheet. Cut 2 (1/2-inch-deep) slashes in top of each bun. Bake 19 to 22 minutes or until golden brown.
-
2
Meanwhile, in small bowl, mix yogurt, cucumber, dill weed, lemon juice and dash of salt and pepper; refrigerate.
-
3
In medium bowl, mix turkey, garlic, onion, parsley, seasoned salt, 1 teaspoon pepper, 1/4 teaspoon salt and 1 teaspoon of the oil. Shape mixture into 12 patties, about 3 inches in diameter. Place one piece of cheese on each of 6 patties; top with remaining patties. Pinch edges to seal well.
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4
In 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add patties; cook 5 minutes on each side. Increase heat to medium-high; cook 3 minutes each side or until burgers have dark brown, caramelized appearance and thermometer inserted in center of turkey (not cheese) reads 165°F.
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5
Cut buns horizontally in half. Place 1 tablespoon yogurt sauce on bottom of each bun; top with lettuce leaf, burger and top of bun. Secure each sandwich with toothpick; serve with remaining sauce. If desired, serve with frozen green beans & almonds.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 366.2
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 17.5g
- 27%
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- Saturated Fat
- 6.4g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 86.2mg
- 29%
- Sodium
- 1072.3mg
- 45%
- Total Carbohydrate
- 27.8g
- 9%
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- Dietary Fiber
- 0.4g
- 2%
- Sugars
- 4.8g
- Protein
- 25.3g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 7.20%
- 7%
- Calcium
- 19.20%
- 19%
- Iron
- 13.70%
- 14%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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