Switch out regular hamburger meat for ground turkey breast and you’ll cut the saturated fat and cholesterol to a fraction but still make a tasty meal. Using watermelon gives a nice cool, juiciness to the burger, a hint of sweetness and adds a nutritional boost with lycopene, L-Citrulline and vitamin C.
- 1/2 cup (125 mL) crumbled blue cheese
- 1/4 cup (60 mL) fat-free mayonnaise
- 2 to 4 drops hot sauce (like Tabasco)
- Cooking spray
- 2 celery stalks, diced (approximately 1/2 cup/125 mL)
- 1/2 medium yellow onion, diced (approximately 1/2 cup/125 mL)
- 2 tbsp (30 mL) fresh thyme leaves
- 1/4 cup (60 mL) chopped parsley
- 1 lb (450 g) ground turkey breast
- 2 tbsp (30 mL) bread crumbs
- Salt & pepper to taste
- 8 whole wheat slider buns
- 8 leaves of Bibb lettuce (substitutions include Boston or green leaf lettuce)
- 8 slices of watermelon, 4" X 4" X 1/2"
- In a small bowl, blend blue cheese, mayo, and Tabasco. Cover and refrigerate to let flavours blend.
- Spray a medium, nonstick skillet and heat over medium-high. Add celery and onion and cook until onion is almost transparent, approximately 10 minutes. Add thyme and parsley. Toss and continue to cook for 4 minutes, or until parsley begins to wilt. Cool slightly.
- In a medium bowl, blend turkey, breadcrumbs, and celery mixture, as well as salt and pepper to taste, until thoroughly mixed. Divide into 8 small, flat patties.
- Spray a nonstick skillet or griddle and heat on medium-high. Add patties and cook then turn and cook the other side until burger is cooked through, approximately 5 minutes per side.
- While patties are cooking, add buns to griddle or pan to toast on one side.
- Assemble sliders: Place 1/2 tbsp blue cheese mayo on the bottom of each bun. (In photo, slice of blue cheese instead of crumble/mayo). Top with burger, a slice of watermelon, lettuce leaf, and other half of bun.