Try burgers, 'baked' beans for easy picnic

Try burgers, 'baked' beans for easy picnic
By Linda Gassenheimer
Knight Ridder Newspapers
(KRT)
TEXAS TURKEY BURGERS AND BOSTON BAKED BEANS
Texas and Boston may seem worlds apart, but, for this barbecue, they meet perfectly. Turkey burgers and quick baked beans are an easy way to have a start-of-summer barbecue.
Ground white meat turkey needs some doctoring to keep it from being dry and difficult to cook. This recipe uses a Texas-style sauce to keep the burgers moist and tasty. Make sure you buy ground breast meat; some ground turkey contains dark meat, skin and fat.
When I lived in Boston, baked beans cooked slowly in the oven, were a once-a-week must. To create a quick version, I cook the sauce for the beans first to blend the flavors.
Whole wheat hamburger rolls can be found in some supermarkets. You could use regular rolls, or try English muffins or pita bread for a change.
This meal contains 668 calories, with 9 percent of them from fat.
Helpful Hints:
--Ground boneless, skinless chicken breast can be substituted for the turkey.
--Buy tomato paste in a tube if available. You can use a small bit and seal the rest for future use.
Countdown:
--Prepare burgers.
--Make Beans.
--Cook burgers.
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TEXAS TURKEY BURGERS
2 tablespoons firmly packed light brown sugar
2 tablespoons cider vinegar
2 medium garlic cloves, crushed
2 tablespoons tomato paste
6 drops hot pepper sauce
1/2 teaspoon freshly ground black pepper
Dash of salt
1/2 pound ground white meat turkey
Vegetable oil spray
1 ripe tomato, sliced
1/2 small red onion, sliced
2 whole wheat hamburger buns
Blend brown sugar, vinegar, garlic, tomato paste, hot pepper sauce, pepper and salt in a small mixing bowl. Add turkey and mix thoroughly. Shape into burgers about 3 1/2 to 4 inches round and 1/2-inch thick. Spray grill with vegetable spray and cook burgers 3 minutes on each side, then open rolls and place on grill for about 3 minutes while burgers continue cooking. Serve with tomato and onion slices. Makes 2 servings.
Nutritional information per serving: 351 calories; 31 grams protein; 46 grams carbohydrate; 5 grams fat; 13 percent of calories as fat; 3.4 grams fiber; 59 milligrams cholesterol; 576 milligrams sodium.
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BOSTON BAKED BEANS
1/4 cup ketchup
1/2 tablespoon dry mustard
1 tablespoon firmly packed light brown sugar
1/4 cup chopped red onion
2 tablespoons water
1 19-ounce can red kidney beans, rinsed and drained beans (2 cups)
Place ketchup, mustard, sugar, onion and water in a medium saucepan. Simmer on medium heat for 5 minutes. Add beans to the sauce and heat through, then serve with burgers. Makes 2 servings.
Nutritional information per serving: 317 calories; 17 grams protein; 62 grams carbohydrate; 2 grams fat; 5 percent of calories as fat; 13.5 grams fiber; 0 cholesterol; 100 milligrams sodium.
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SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1, 19-ounce can red kidney beans, 1 small package whole wheat hamburger buns, 1/2 pound ground white meat turkey, 1 ripe tomato, 1 small red onion and 1 package dry mustard.
Staples: Brown sugar, cider vinegar, garlic, tomato paste, hot pepper sauce, ketchup, vegetable oil spray, salt and black peppercorns
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(Linda Gassenheimer's latest books are "More Low-Carb Meals in Minutes" and "Mix "n Match Meals in Minutes for People with Diabetes," and the new "Low-Carb Meals in Minutes Recipe Card Deck." Readers may send her e-mail to DinnerLin(AT)aol.com.)
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(c) 2005, Distributed by Knight Ridder/Tribune Information Services.