Cheese stuffed Grilled Turkey Burgers & Cauliflower Dill Salad

[4 Servings: 1 Lean, 3 Green, 2-1/2 Condiments, 1 Fat, 1 Snack]

For Stuffed Turkey Burger

~In a medium size mixing bowl, combine :

18 ounce leanest ground turkey, 6 ounce ground turkey sausage (3 Lean)

1/4 cup chives (1 condiments)

1 tsp garlic (1 condiments)

1 cube Beef bullion (dissolve in 2 Tablespoon hot water then let set; 1 condiment)

1 Tablespoon Steak sauce (3 condiments)

2 Tablespoon light Parmesan Peppercorn Ranch (1 Fat) *Optional

2 ounce shredded reduced-fat cheese (1/3 Lean)

~Mix thoroughly until blended well.
~Divide into 8 equal thin patties.
~Place a 1/2 ounce slice of low-fat cheese in the center of 4 of the patties (Careful not to have the cheese near the edge) and cover with one of the other patties then pinch off the edges together to seal in the cheese.
~Spray grill with Pam spray to prevent sticking
~Grill approximately 15-18 minutes or until beat thermometer measures 165 degrees F.
~Flip only once halfway through so it doesn't fall apart
~Divide: 1 cup lettuce (1 Green), 1/2 Cup sliced Tomatoes (1 Green), 4 Dill Pickle Spears (Sliced at a thin diagonal-2 Snacks) into 4 equal portions to serve with the burgers along with the Cauliflower Dill salad.

NOTE: Beef, Poultry, and Fish have a 25% shrinkage as a guideline, so a 4 ounces boneless, skinless chicken breast will yield approximately 3 ounces of cooked weight. So, if you want to end up with four, four-ounce cooked turkey burgers (16 ounces total), you will need to use 20 ounces (or 1-1/4 pounds) of raw meat.

For Cauliflower Dill Salad


*Adapted recipe from Restockit

Ingredients:
3 cups steamed cauliflower (6 Green)
1/2 scallions (green onions), chopped (1 Green)
1 cup finely diced celery (2 Green)
4 dill pickle spears, diced (2 Snack)
1 boiled egg, chopped (1/3 Lean)
4 Boiled egg whites, chopped (boil eggs then remove yolks) -1/3 Lean
---------------
3 Tablespoon light mayonnaise (2 Fat)
1/2 Tablespoon yellow mustard (1/2 Condiment)
1/4 tsp salt (1 Condiment)
3/4 teaspoon minced garlic (3/4 Condiment)
1/8 tsp black pepper (1/4 Condiment)
3/8 cup fresh dill (3/8 Condiment)
----------------
Reserve to top salad:
1/8 cup fresh dill (1/8 Condiment)
1/2 teaspoon Smoked Paprika (1 Condiment)

~Quarter and steam cauliflower for 10-15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, but NOT mushy. Use a fork to test it as it cooks. Remove from the heat and rinse in ice water  for several minutes until the cauliflower is all cold. I set them in a salad spinner or pat dry if needed.
~Chop the cauliflower into small bites then place in a bowl with the scallions, celery, pickles and chopped eggs. Gently toss together.
~In a small bowl combine remaining ingredients and mix completely then fold into vegetable mix gently with a spatula until well combined.
~Sprinkle with 1/8 cup fresh dill and paprika over the top. Cover and chill for at least an hour.

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