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Prep Time:35 minsTotal Time:35 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:2Yield:2 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼cupsthinly sliced red cabbage2tablespoonsfinely chopped jalapeño pepper1tablespoonlime juice1tablespooncanola oil plus 1/2 tsp., divided¼teaspoonsalt, divided2teaspoonsmayonnaise2teaspoonslow-fat plain yogurt¾teaspoonchili powder1earcorn, husked and halved5ouncesground turkey breast (99% lean)½cupshredded zucchini3tablespoonspanko breadcrumbs3tablespoonsfinely chopped red or yellow onion½teaspoonground cumin⅛teaspoonground pepper4 1/4-inch-thick slices pepper Jack cheese (1 oz.)2whole-wheat hamburger rolls, split and toasted
Cook Mode(Keep screen awake)
Ingredients
1 ¼cupsthinly sliced red cabbage
2tablespoonsfinely chopped jalapeño pepper
1tablespoonlime juice
1tablespooncanola oil plus 1/2 tsp., divided
¼teaspoonsalt, divided
2teaspoonsmayonnaise
2teaspoonslow-fat plain yogurt
¾teaspoonchili powder
1earcorn, husked and halved
5ouncesground turkey breast (99% lean)
½cupshredded zucchini
3tablespoonspanko breadcrumbs
3tablespoonsfinely chopped red or yellow onion
½teaspoonground cumin
⅛teaspoonground pepper
4 1/4-inch-thick slices pepper Jack cheese (1 oz.)
2whole-wheat hamburger rolls, split and toasted
DirectionsPreheat grill to medium-high. Combine cabbage, jalapeño, lime juice, 1 Tbsp. oil, and 1/8 tsp. salt in a medium bowl. Refrigerate 1/2 cup of the slaw for another use (see Associated Recipe).Combine mayonnaise, yogurt, and chili powder in a small bowl. Brush corn with the remaining 1/2 tsp. oil.Combine turkey, zucchini, panko, onion, cumin, pepper, and the remaining 1/8 tsp. salt in a medium bowl. Form the mixture into two 3/4-inch-thick patties.Oil the grill rack (see Tip). Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes. Meanwhile, grill the patties until browned and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Just before the patties are done, top them with cheese slices and allow to melt slightly.Spread the mayonnaise mixture over the cut sides of hamburger rolls. Divide the remaining slaw between the rolls. Top with the patties and the roll tops. Cut the corn in half and serve half an ear with each burger.Associated RecipesPork Wrap with Lime-Jalapeño SlawOriginally appeared: Diabetic Living Magazine, Summer 2020
Directions
Preheat grill to medium-high. Combine cabbage, jalapeño, lime juice, 1 Tbsp. oil, and 1/8 tsp. salt in a medium bowl. Refrigerate 1/2 cup of the slaw for another use (see Associated Recipe).Combine mayonnaise, yogurt, and chili powder in a small bowl. Brush corn with the remaining 1/2 tsp. oil.Combine turkey, zucchini, panko, onion, cumin, pepper, and the remaining 1/8 tsp. salt in a medium bowl. Form the mixture into two 3/4-inch-thick patties.Oil the grill rack (see Tip). Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes. Meanwhile, grill the patties until browned and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Just before the patties are done, top them with cheese slices and allow to melt slightly.Spread the mayonnaise mixture over the cut sides of hamburger rolls. Divide the remaining slaw between the rolls. Top with the patties and the roll tops. Cut the corn in half and serve half an ear with each burger.Associated RecipesPork Wrap with Lime-Jalapeño Slaw
Preheat grill to medium-high. Combine cabbage, jalapeño, lime juice, 1 Tbsp. oil, and 1/8 tsp. salt in a medium bowl. Refrigerate 1/2 cup of the slaw for another use (see Associated Recipe).
Combine mayonnaise, yogurt, and chili powder in a small bowl. Brush corn with the remaining 1/2 tsp. oil.
Combine turkey, zucchini, panko, onion, cumin, pepper, and the remaining 1/8 tsp. salt in a medium bowl. Form the mixture into two 3/4-inch-thick patties.
Oil the grill rack (see Tip). Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes. Meanwhile, grill the patties until browned and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Just before the patties are done, top them with cheese slices and allow to melt slightly.
Spread the mayonnaise mixture over the cut sides of hamburger rolls. Divide the remaining slaw between the rolls. Top with the patties and the roll tops. Cut the corn in half and serve half an ear with each burger.
Associated Recipes
Pork Wrap with Lime-Jalapeño Slaw
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)446Calories19gFat43gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
