Bellini Turkey Burgers with Grilled Peaches

Summer is coming to an end but you can still get some great peaches at the grocery store. Grilling fruit is an excellent way to add a lot of flavor without adding a lot of calories. When the peach slices hit the grill, their natural sweetness comes out and they become soft and tender, giving a lot of moisture to the burger--essential for turkey because it is so low in fat. I served this with some steamed spinach and some baked sweet potato fries.

When I saw this bellini jam in the store, I knew I had to have it. Bellinis remind me of Venice, Italy, where they were invented. I have great memories of sitting in San Marco Square among the tourists, the pigeons, and the beautiful Cathedral and Palace...sipping on bellinis with my husband and our friends. It remains one of my favorite drinks--and always takes me back to that wonderful night!

1/2 lb dark ground turkey meat
3/4 lb light ground turkey meat
1/3 cup fat-free Greek yogurt
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 peaches, pitted and sliced into 1/2-inch thick slices
1/3 cup Bellini jam (could substitute peach, apricot, apple)
1 1/2 teaspoon whole grain mustard
1 Tablespoon orange juice (or water)
1/2 cup reduced-fat feta cheese (optional)
2 whole wheat pitas cut in half or 4 whole grain hamburger buns

1. Combine dark and light turkey meat, yogurt, salt, red pepper flakes, and thyme, mixing until just combined. Score into four equal portions with your hand (indent an X in the meat) and form four patties. Salt and pepper the outside of the burgers.

2. Heat a grill pan on Medium-High heat. Spray with olive oil spray. When hot, add turkey burgers. (Don't move them around). Add peach slices.

3. While burgers cook, combine jam, mustard, and orange juice (or water) in a small saucepan over low heat. Whisk to combine.

4. Flip peaches after 1 minute. Flip burgers after 5 minutes. Take peaches off the heat as soon as they have grill marks on the second side.

5. Using a pastry brush, brush some of the jam glaze on the turkey burgers. Add feta to the rest of the sauce. Combine with whisk and then spread on the bread.

6. When turkey burgers are done, take off the heat and let rest for a couple minutes. (To test, cut into a burger--there should be no more pink inside.)

7. Assemble the burgers--put a turkey patty on top of the jam-feta spread that you have already put on the bread. Top with a couple peach slices.

Serves 4.

Printable version here.