Ingredients

2 egg whites
1/3 C. soft bread crumbs
1/3 C. finely chopped onions
2 Tbsp. snipped fresh parsley
2 cloves garlic, minced
1 tsp. dried basil, crushed
1/4 tsp. dried tarragon, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. skinned, boned turkey or chicken breast, ground
Non-stick spray coating
*Sauteed vegetables

Cooking Instructions

Enjoy these lean burgers either grilled or sauteed. For low-fat sauteing, simply spray a large skillet with non-stick coating before cooking. In a medium mixing bowl, beat egg whites until foamy. Stir in bread crumbs, onion, parsley, garlic, basil, tarragon, salt and pepper. Add turkey or chicken; mix well. Shape into eight 1/2 inch thick patties (mixture may be soft). Spray cool grill rack with non-stick spray coating. Grill over medium-hot coals for 6 minutes. Turn and grill for 6 to 8 minutes more or until no longer pink. Or, to broil, spray cool broiler pan with non-stick spray coating. Broil 4 or 5 inches from the heat for 9 or 10 minutes or until no longer pink, turning once. Serve atop the sauteed vegetables and garnish with watercress or parsley sprigs. Makes 8 servings. *Spring vegetables: In 12 inch skillet in 1 tablespoon safflower oil, cook 1 medium zucchini, sliced, 1 medium summer squash sliced, 1 1/2 cup sliced fresh mushrooms, and 1/3 cup chopped onion until crisp tender. Add 1 medium tomato, peeled, seeded and chopped, 1 tablespoon parsley, 1/2 teaspoon basil, 1/4 teaspoon tarragon, 1/8 teaspoon pepper; heat through.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)