Categories: Sonoma Lunch_Dinner Phase 2

Ingredients

• 2 tablespoons finely chopped onion
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil, crushed
• 1/8 teaspoon kosher salt
• 1/8 teaspoon pepper
• 12 ounces ground raw turkey
• 2 tablespoons dried tomatoes, chopped (not oil packed)
• 1/3 cup low-fat mayonnaise dressing or light mayonnaise dressing.

Directions

1. In a medium mixing bowl combine the onion, basil, salt, and pepper. Add ground turkey; mix well. Shape mixture into four 3/4-inch-thick patties.

2. Grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink, turning once. (Or, place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until no longer pink, turning once. For a gas grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

3. To serve, spoon 1 tablespoon of the Dried Tomato Mayonnaise on top of each patty.

4. Dried Tomato Mayonnaise: In small mixing bowl pour enough boiling water over 2 tablespoons chopped dried tomatoes (not oil-pack) to cover. Let stand about 10 minutes or until tomatoes are pliable. Drain well. Stir tomatoes into 1/3 cup low-fat mayonnaise dressing or light mayonnaise dressing. Cover and store leftovers in the refrigerator. Makes about 1/2 cup.

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