A shamrock-shaped, bacon-filled, cabbage kraut topped with coleslaw and cutout shamrock cheese, served on a whole wheat bun on a white tray with a side of pickles.

Shamrock Turkey Burger

Name: Shamrock Turkey Burger
Total time: 1 h
Yield: 6
Cuisine: Irish
Ingredients: BURGER; ½ cup oats; 3 tablespoons Worcestershire sauce; 1 cup chopped green onion; 1 teaspoon freshly ground pepper; 1 (16-ounce) package JENNIE-O® Lean Ground Turkey,; 6 (5-inches x 5-inches) pieces parchment paper or waxed paper; non-stick cooking spray; HOT CABBAGE KRAUT; 1 tablespoon olive oil; 2 cups thinly sliced onion; 4 slices JENNIE-O® Turkey Bacon, thinly sliced; ¼ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 clove garlic, minced; 2 teaspoons granulated sugar; 3 cups finely shredded coleslaw mix; 2 tablespoons stout beer or broth; 6 slices Colby cheese; 6 whole wheat or sour dough buns, split and toasted; ¼ cup fat-free ranch dressing; 6 large green lettuce leaves

Celebrate your favorite March holiday with this creative shamrock burger recipe. Topped with a bacon-filled cabbage kraut, this kid-friendly Shamrock Turkey Burger recipe is a fun way to enjoy the grill!

Total Time

1 Hour

Serving Size

6 Servings

BURGER

1/2

cup oats

tablespoons Worcestershire sauce

cup chopped green onion

teaspoon freshly ground pepper

(16-ounce) package JENNIE-O® Lean Ground Turkey,

(5-inches x 5-inches) pieces parchment paper or waxed paper

non-stick cooking spray

HOT CABBAGE KRAUT

tablespoon olive oil

cups thinly sliced onion

slices JENNIE-O® Turkey Bacon, thinly sliced

1/4

teaspoon salt

1/4

teaspoon freshly ground pepper

clove garlic, minced

teaspoons granulated sugar

cups finely shredded coleslaw mix

tablespoons stout beer or broth

slices Colby cheese

whole wheat or sour dough buns, split and toasted

1/4

cup fat-free ranch dressing

large green lettuce leaves

In large bowl combine oats and Worcestershire sauce. Let stand 5 minutes or until oats are softened.

Add onion, pepper and turkey. Mix until well combined. Divide mixture into 6 equal portions.

Position 5-inch shamrock shaped cookie cutter on top of one piece parchment paper.

Press one portion of meat inside shamrock and press out evenly to shape (3/8-inch thickness). Gently remove the cookie cutter releasing meat with your fingers from inside. Set aside. Repeat with remaining portions of meat.

Spray large skillet with non-stick cooking spray. Place patties in skillet over medium heat.

Cook 15 minutes, covered, turning 2 to 3 times and until 165°F as measured by a meat thermometer. Always cook to well-done.

While patties are cooking, place olive oil, sliced onions, sliced bacon, salt and pepper in large skillet over medium heat.

Cook 10 minutes or until onions are softened and bacon is browned. Add garlic, sugar, shredded cabbage & beer.

Cook 6 to 8 minutes longer until cabbage is softened and liquid is evaporated. Reduce to low heat.

Using a 3-inch shamrock cookie cutter, cut each cheese slice. Assemble burgers spreading ranch dressing on top of each bun.

Place lettuce leaf on bottom bun and top with hot cabbage kraut, shamrock shaped patty and top with cutout shamrock cheese.

Serve with bun top on plate to appreciate your fun design.

Calories

390

Protein

29g