The Sano Burger, made with 100% ground turkey breast, served on a whole-wheat roll is a Greek/French fusion, with Sano’s own eggplant/sun-dried tomato yogurt spread in lieu of mayonnaise. This low fat, low glycemic, high protein burger creation is accompanied by oven roasted yam fries. Scipione proves that “eating healthy does not have to be boring with his flavorful burger.” Hit the jump for the recipe.
The Turkey Burger
Ingredients :- 1 LB of ground turkey breast
- ¼ LB of French Feta Cheese
- ¼ cup of 2% milk
- 1 Tbsp. of Dijon mustard
- 1 Tbsp. of catsup
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper
- 1 Tbsp. Worcestershire sauce
- ¼ cup of the prepared sautéed eggplant mixture (see recipe below)
- Combine all the ingredients into a bowl and hand mix
- Form the turkey into 4 patties about 1½ inch thick
- Add a couple of drops of olive oil onto each patty before placing on the grill pan
- Cook on high for approx. 4 – 4 ½ min per side, flipping once, until medium well or until juices run clear
Sautéed Eggplant and Sun-Dried Tomatoes
Ingredients :- 2 Tbsp. of extra virgin olive oil
- 1 lg. eggplant (purple) cut into ¼ inch rounds approx. 1/8 inch thick
- 1 medium red onion (cut into thinly sliced halves)
- 1 cup of fresh spinach
- 1 bay leaf
- 1 tsp. of dried oregano
- 1 handful sun-dried tomatoes (finely chopped)
- zest and juice of ½ of a lemon
- ¼ cup of pitted kalamata olives (finely chopped)
- ½ tsp. crushed red pepper flakes
- 1 Tbsp. Dijon mustard
- 2 Tbsp. of red wine vinegar
- 8 oz fat and sodium free chicken stock
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper
- In a large heated pan add 2 Tbsp. of extra virgin olive oil, along with the red onion, bay leaf, salt, black and red pepper flakes, sauté for approx. 2 min
- Add the sun-dried tomatoes, kalamata olives, lemon zest, sauté another 2-3min add the eggplant and sauté’ an additional 3-4 minutes
- Clear off a hot spot in your pan, add the Dijon mustard into the center of it, then a minute later add the red wine vinegar, lower the flame to medium-high heat, stir to coat the rest of the ingredients
- When the vinegar smell dissipates, add the chicken stock and reduce until almost all of the liquid is gone
- remove from flame and wilt in the spinach
Greek Mayo
Ingredients :- 8 oz fat free Greek yogurt
- 1 Tbsp. Dijon mustard
- ½ tsp. dried oregano
- 1 tbsp. lemon juice
- zest of ½ lemon
- 1 ladle of the sautéed eggplant mixture
Combine all of the ingredient into a food processor for approximately 45 sec to a minute, mixture should be thick in consistency
Oven Roasted Orange Coriander/Sage Yam Fries
Ingredients :- 2 lbs yams
- ½ lb shallots (sliced thin)
- 1 tsp. ground sage
- 1 tsp. ground coriander
- zest of 1 large orange
- 2 Tbsp. olive oil
- ½ tsp. Sea salt
- ¼ taps course ground black pepper
- Peel the yams and cut into ½ inch strips lengthwise
- Place into large bowl and add the shallots and the rest of the remaining ingredients, mix with hands
- Be sure to coat all of the fries with the herbs and spices and place in a single layer on a baking sheet (mix with your hands for the best results
- Place on middle oven rack in a pre-heated oven at 425 degrees for 30 – 40 minutes
Plating Your Burger
- First, remove most of the dough from the roll and spread the topping on both sides of a whole-wheat roll.
- Place fresh spinach on the bottom of the roll, add the burger and the sautéed vegetables for the topping
- Place the yam fries and the Greek yogurt eggplant spread in lieu of catsup for a dipping sauce