June 6, 2011

Turkey Reuben Burger with Jen's Thousand Island Dressing

This is a Cooking Light recipe that was supposed to be a meatball sub of sorts. I decided to morph their sandwich into a burger, since I forgot to buy hoagie rolls during my weekly grocery shop. Thankfully, I did have some sandwich thins on hand and I find a burger is easier for my kids to eat anyway. Win-win!

Turkey Reuben Burger
Adapted From: Cooking Light, December 2010; Alyson Haynes

2 teaspoons paprika, divided
1 1/2 teaspoons ground coriander
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1.25 lbs. ground turkey
Cooking spray
4 whole wheat hamburger buns
1 1/3 cups packaged coleslaw
1/4 cup reduced-fat Thousand Island dressing (I made my own--see below. Adjust the quantity based on how saucy you like it.)
4 slices of Swiss cheese

Preheat broiler.

Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 4 hamburger patties. Place burgers on a broiler pan coated with cooking spray, and broil for 6 minutes on each side, or until done.

While the burgers cook, combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika in a separate bowl. Set aside.

Arrange the cooked burger on a bun with 1 cheese slice (leave the top of the bun face up). Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts and bread is toasty. Divide coleslaw mixture among the sandwiches for topping and finish with the toasted bun lid.


Here is my recipe for the dressing/sauce:

Jen's Thousand Island Dressing

1/2 cup of light mayo
1/4 cup of dill relish
1/3 cup of ketchup
1/4 cup of diced onions
1 or 2 tablespoons of chili sauce (Adjust the amount based on how spicy you like it; I used an Asian chili sauce.)
1 teaspoon of paprika
a pinch of cayenne pepper (optional)
salt and pepper to taste

Combine all ingredients in a bowl and refrigerate. This dressing should keep for about a month in a sealed container in the fridge.

The Result:
These burgers were fantastic!!! I really love a good Reuben sandwich, and this recipe totally satisfied my Reuben fix. I had to substitute chopped Napa cabbage for the coleslaw mix, so I did some tinkering. I used the cabbage like lettuce, and just used our dressing as a condiment. These burgers were pretty darn perfect.

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