Recipe: Garlic-Crusted Turkey Burgers with Sun-Dried Tomato Topping (using wheat germ)

GARLIC-CRUSTED TURKEY BURGERS
WITH SUN-DRIED TOMATO TOPPING

FOR THE TOPPING:
1/3 cup sun-dried tomatoes
1/3 cup plain nonfat or low-fat yogurt
2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried basil leaves)
FOR THE TURKEY BURGERS:
1 lb. ground turkey breast
1/2 cup toasted wheat germ
1/2 cup chopped onion
2 Tbsp. water
1 tsp. dried oregano leaves
1/2 tsp. fennel seeds
1/2 tsp. salt, optional
1/2 tsp. ground black pepper
1/8 tsp. ground allspice
2 tsp. fresh garlic
TO SERVE:
6 lettuce leaves
6 whole-wheat hamburger buns

TO MAKE THE TOPPING:
Soften tomatoes in boiling water; drain and chop. In small bowl, combine tomatoes, yogurt and basil; mix well. Set aside. (Topping may be made 1 day ahead and refrigerated until ready to use.)

Prepare charcoal grill or heat broiler.

TO MAKE THE TURKEY BURGERS:
In bowl, combine turkey, wheat germ, chopped onion, 2 tbsp. water, oregano, fennel seeds, salt (if using), freshly ground black pepper and allspice. Mix lightly but thoroughly. Shape mixture into six 1/2-inch-thick patties. Sprinkle minced garlic evenly over both sides of patties, pressing gently.

Place on grid over medium coals or on rack of broiler pan. Grill or broil 4-5 inches from heat source 3-4 minutes per side or until no longer pink and juices run clear.

TO SERVE:
Line bottom half of each hamburger bun with lettuce; place burger on top. Spread top of burger with about 1 tablespoon topping; close with top half of bun.

Servings: 6
Source: Kretschmer Wheat Germ