Low-fat ground turkey’s taste and texture are well served by these added ingredients. Whole-wheat rolls boost health benefits.

Prep Time: 15 minutes, cook time: 13 minutes, servings: 4 
Ingredients
2 1⁄2 teaspoons extra-virgin olive oil
2 scallions, minced
1 1⁄3 pounds lean ground turkey
1⁄2 cup fresh breadcrumbs
2 1⁄2 tablespoons light mayonnaise
1 1⁄2 tablespoons chopped fresh chives
2 1⁄2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (optional)
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt
1⁄4 teaspoon freshly ground pepper
1 cup loosely packed arugula or mesclun salad mix
4 ounces jicama, peeled and cut into matchsticks
1⁄4 teaspoon fresh lemon juice
4 whole-wheat rolls or hamburger buns, split and lightly toasted
12 dill or sweet pickle slices
1 medium tomato, sliced
Mustard (optional)
Mayonnaise (optional)
Directions
1. Heat grill to medium-high. (For stovetop, heat grill pan or cast-iron skillet over medium-high heat.) Heat 2 teaspoons oil in a small skillet over medium heat; add scallions and sauté until just wilted, about 1 minute.
2. Using hands, mix scallions, turkey, breadcrumbs, light mayonnaise, chives, Worcestershire sauce, hot sauce (if using), basil, salt and pepper in a large bowl until just combined. Form into four 1-inch-thick patties.
3. Grill burgers until just cooked through, about 6 minutes per side. Transfer to a platter and cover loosely with foil.
4. Meanwhile, mix arugula, jicama, remaining 1⁄2 teaspoon oil and the lemon juice in a bowl. Put rolls on plates and layer each bottom with 3 pickle slices, 1 tomato slice, a burger and 1⁄4 cup arugula-jicama salad. Cover with top of roll. Serve with condiments (if using).

Prep Time: 15 minutes, cook time: 13 minutes, servings: 4 

Ingredients

2 1⁄2 teaspoons extra-virgin olive oil

2 scallions, minced

1 1⁄3 pounds lean ground turkey

1⁄2 cup fresh breadcrumbs

2 1⁄2 tablespoons light mayonnaise

1 1⁄2 tablespoons chopped fresh chives

2 1⁄2 teaspoons Worcestershire sauce

1 teaspoon hot sauce (optional)

4 fresh basil leaves, thinly sliced

1 teaspoon sea salt

1⁄4 teaspoon freshly ground pepper

1 cup loosely packed arugula or mesclun salad mix

4 ounces jicama, peeled and cut into matchsticks

1⁄4 teaspoon fresh lemon juice

4 whole-wheat rolls or hamburger buns, split and lightly toasted

12 dill or sweet pickle slices

1 medium tomato, sliced

Mustard (optional)

Mayonnaise (optional)

Directions

1. Heat grill to medium-high. (For stovetop, heat grill pan or cast-iron skillet over medium-high heat.) Heat 2 teaspoons oil in a small skillet over medium heat; add scallions and sauté until just wilted, about 1 minute.

2. Using hands, mix scallions, turkey, breadcrumbs, light mayonnaise, chives, Worcestershire sauce, hot sauce (if using), basil, salt and pepper in a large bowl until just combined. Form into four 1-inch-thick patties.

3. Grill burgers until just cooked through, about 6 minutes per side. Transfer to a platter and cover loosely with foil.

4. Meanwhile, mix arugula, jicama, remaining 1⁄2 teaspoon oil and the lemon juice in a bowl. Put rolls on plates and layer each bottom with 3 pickle slices, 1 tomato slice, a burger and 1⁄4 cup arugula-jicama salad. Cover with top of roll. Serve with condiments (if using).

Sara Foster’s Casual Cooking is this popular chef’s third cookbook. Southern-born Sara began her career with Martha Stewart’s catering company before going on to open her own takeout business, Foster’s Market, in Durham, NC. Today, she has a second Foster’s Market, in Chapel Hill, as well as a website, fostersmarket.com, where her line of products is also available. Sara is the food columnist for Cottage Living and has been featured in many other publications and on TV. Her guiding principle: Anyone can prepare simple, fresh and delicious home-cooked meals.