Written by Lauren Cardarelli, editorial intern
New York City’s “streetside mobile restaurant,” The Bistro Truck, has teamed up with Jennie-O Turkey to deliver (literally!) this week’s Turkey Burger Takeover. Today through Saturday, The Bistro Truck’s Yassir Z. Raouli will be demonstrating how lean can be delicious by distributing complimentary turkey burgers at five different locations.
With signature recipes inspired by Manhattan neighborhoods, the partnership aims to prove to tasters that turkey patties are a nutritious and tasty alternative to beef.
Yesterday, we got a sneak preview of the week’s “Make the Switch” initiative. But since the Bistro Truck can only travel so far, we snagged our favorite recipe so you can try it at home! The East Village Turkey Burger puts a fresh, new spin on a barbecue favorite, with crunchy veggies alongside the well-seasoned burger and melted Brie.
Makes 4 servings
Prep time: About 15 minutes
Total time: Less than 30 minutes
- 1 cup panko breadcrumbs
- ¼ cup chopped fresh parsley leaves
- 1 package Jennie-O Lean Turkey Burger Patties
- Vegetable oil or non-stick spray for cooking
- 4 burger buns, split and toasted
- 8 ounces Brie cheese, cut into 8 slices
- ½ cucumber, thinly sliced
- Bean sprouts for serving
- Combine breadcrumbs and parsley in a shallow dish. Gently press patties into crumb mixture until coated all over.
- Coat a large frying pan with non-stick spray or a thin layer of vegetable oil, and place on medium heat. Cook patties until golden brown and as specified on the package. (Always cook to well-done, 165 degrees, as measured by a meat thermometer.)
- Top bottom half of buns with patties, Brie, cucumber, bean sprouts and top half of buns.
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