Ingredients
1
medium yellow onion, cut into 1/4-inch slices (about 1 1/4 cups)
1
package (20 oz) lean (at least 93%) ground turkey
3
tablespoons dry whole wheat bread crumbs
3
tablespoons fat-free (skim) milk
2
teaspoons Worcestershire sauce
1
teaspoon Dijon mustard
1/4
teaspoon coarse ground black pepper
5
slices (1 1/2 oz each) reduced-fat sharp Cheddar cheese
10
mini sandwich buns
2
medium plum (Roma) tomatoes, each cut into 5 slices
10
dill pickle chips (from 16-oz jar)
Preparation
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 6 to 8 minutes, stirring occasionally, until softened and lightly browned. Remove from skillet to bowl; cover to keep warm.
In large bowl, gently mix turkey, bread crumbs, milk, Worcestershire sauce, mustard and pepper with fork until well combined. Shape mixture by heaping tablespoonfuls into 20 balls. Flatten each ball into 3-inch patty. Cut each cheese slice in half crosswise; place 1 piece of cheese in the center of each of 10 patties. Top each with another patty; press edges together to seal.
Heat same skillet over medium-high heat. Add patties. Cover; cook 4 to 6 minutes, turning once, until turkey is no longer pink. Let stand 2 minutes.
On each bun bottom, place about 1 tablespoon onion, 1 burger, 1 tomato slice and 1 pickle chip. Cover with bun tops.
