I made these this afternoon to surprise Andy with when he gets back from his conference. I spread a layer of Dijon mustard on half of a sliced English muffin, topped it with a pre-cooked thin breakfast burger pattie, and a half slice of cheddar cheese. He’ll LOVE these and that they can quickly be pulled out of the freezer and microwaved a couple minutes for his work week breakfasts (an alternative to breakfast burritos).
Since tonight is the first night of several days of being a bachelorette, I decided to have one of these for dinner with roasted green beans tossed in my homemade Green Goddess Dip. I couldn’t have made a better solo dinner for myself. The turkey sausage patties are SO GOOD – the maple syrup really comes through! I loved my green veggies with green dip too!!
Makes 12 thin breakfast burgers
Place a large skillet over medium-high heat with cooking pray. While the pan is heating up, combine ground turkey, spices and maple syrup in a large mixing bowl. Work the meat together with your hands, then divide it into twelve thin portions. Shape each portion of meat into a patty, pressing down slightly in the middle, and drop them into the hot pan. Cook the burgers until golden brown and cooked through, about 4 minutes per side.
Allow burgers to completely cool. Spread a thin layer of mustard on one side of each English muffin, or topping of your choice (jelly, salsa, etc).
Place cheese and a patty on each half and top with the other English muffin half, to create a breakfast sandwich. Freeze individually for 1 hour on a plate. Pull from the freezer and wrap individually in plastic wrap, place them all in a large freezer bag. To reheat, place on a microwave safe plate and microwave 2 - 2 1/2 minutes.
175 calories per burger pattie
Recipe adapted from the Rachael Ray Show
- 1 ripe avocado, halved, pitted and peeled
- 2 scallions, green and white parts, coarsely chopped (I used chives)
- 1/4 cup fresh tarragon
- 1/4 cup fresh parsley
- 3 tablespoons white vinegar
- 3/4 cup buttermilk (I used nonfat plain yogurt)
- Vegetables, for dipping
Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetables.
70 calories per 1/4 cup
Green beans and green bell pepper roasted with oil, s&p at 425 degrees for 20 minutes.