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Build a Bistro-Worthy Burger At Home

Written on July 26, 2011 at 2:15 pm , by

The East Village Turkey Burger would pair wonderfully with a seasonal salad. (Photo courtesy of Jennie-O Turkey Store)

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.

East Village Turkey Burger

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


  1. Combine breadcrumbs and parsley in a shallow dish. Gently press patties into crumb mixture until coated all over.
  2. 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.)
  3. Top bottom half of buns with patties, Brie, cucumber, bean sprouts and top half of buns.

For more turkey recipes, check out Jennie-O’s website. If you’re in the NYC area, be sure to follow The Bistro Truck on Twitter (@bistrotruck) to track their whereabouts this week!

More from FITNESS: What’s the deal with dark meat turkey?

Best and Worst Cookout Foods

Written on June 2, 2011 at 9:15 am , by

grill and cookout foods

Photo courtesy of SparkPeople

Summer is here, and that means outdoor parties and cookouts with friends and family! But if you’re trying to eat healthier, it can seem hard to find good choices at the picnic table. You don’t have to hide out until September just to resist temptation, though. Use this guide to choose food that’s light, healthy and refreshing at any backyard blowout.

Burgers ‘n Dogs
Hamburgers and hot dogs don’t have to be a diet disaster. Start with a 100% whole wheat bun instead of white for a healthy dose of fiber, and watch the fat content of the meat. The average beef and pork hot dog contains about 180 calories and 17 grams of fat before you add a bun and toppings. Turkey dogs are tasty and won’t sabotage your diet—you can have two of them for less than 100 calories. If you’re going for a burger, stay away from the high-fat toppings like cheese, mayo and bacon. Choose cheese slices made with skim milk to reduce the fat content and load your burger with mustard and fresh veggies instead. Here’s the burger ‘n dog breakdown:

Worst Better Best
Hamburger patty (4 oz)

290 calories

22g fat

Turkey burger patty (4 oz )

160 calories

9g fat

Veggie burger patty (2.5 oz)

110 calories

4 grams of fat

Bratwurst (4 oz)
300 calories

25g fat

Beef hot dog (2 oz)

180 calories

17g fat

Turkey dog (2 oz)

45 calories

5g fat

Swiss cheese and sautéed mushrooms

150 calories

13g fat

Cheese, lettuce, tomato,
onion, pickles, ketchup, mayo and mustard

131 calories

9g fat

Lettuce, tomato, ketchup, pickles and mustard

25 calories

0g fat

Buttered bun

160 calories

6.5g fat

Whole wheat bun

110 calories

1.5g  fat

A lettuce leaf

5 calories

0g fat

Chips, Salads & Sides
If potato salad is your downfall, make your recipe healthier by leaving the skins on the potatoes (for more fiber and nutrients) and choose nonfat Greek-style yogurt instead of mayo. Make creamy cole slaw more waist-friendly by reducing the fat in the dressing by swapping plain low-fat yogurt for half the mayo. Baked beans are usually a good choice, but opt for vegetarian varieties that aren’t made with bacon, if possible. If you want to avoid the creamy salad temptations completely, fill your plate with fresh grilled vegetables. Spray chunks of red peppers, yellow squash, zucchini and eggplant with canola oil spray and grill them on the barbecue. Add freshly ground pepper and a dash of balsamic vinegar for extra punch.

When it comes to dips, look for vegetable and fruit-based choices like guacamole (made from avocado fruit) and salsa (made from tomatoes and veggies). These pack healthy nutrients that creamy dips often don’t.

Worst Better Best
Potato salad (1/2 cup)

179 calories

10.3g fat

Cole slaw (1/2 cup

150 calories

8g fat

Vegetarian baked beans (1/2 cup)

100 calories

1g fat

Ranch dressing (2 Tbsp)

180 calories

18g fat

Guacamole (4 Tbsp)

100 calories

8g fat

Salsa (1/2 cup)

60 calories

0g fat

Potato or tortilla chips (1 oz)

150 calories

10g fat

Pretzels (1 oz)

110 calories

2g fat

Raw vegetables (1 oz)

16 calories

0g fat

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