It may have been easy to reduce the sugar, fat, calories, and carbs in these sandwiches, but when it comes to the sloppy part, you’re on your own. Eat with lots of napkins.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a large nonstick sauté pan over medium-high heat.
Step 2
While the pan is heating, combine the garlic, onion, and bell pepper in the bowl of a food processor, and pulse until finely chopped.
Step 3
When the pan is hot, spray it with cooking spray. Add the chopped vegetables, and season with salt and pepper to taste. Cook, stirring occasionally, until the mixture is fragrant and and the vegetables are tender, about 4 minutes.
Step 4
Add the turkey to the pan and cook, stirring with a wooden spoon to break it up. Season with salt and pepper, continuing to break it up with a spoon as it cooks. When the turkey is cooked through (after about 4 minutes), add the ketchup, water, Worcestershire sauce, and chili powder. Bring the mixture to a simmer, stirring occasionally.
Step 5
Toast the hamburger buns in a toaster oven. Season the meat mixture with salt and pepper to taste, if desired. Divide the meat mixture among the buns, and serve.
nutrition information
Step 6
Fat: 27.1g (before), 2.4g (after)
Step 7
Calories: 635 (before), 297 (after)
Step 8
Protein: 29g
Step 9
Carbohydrates: 42g
Step 10
Cholesterol: 41mg
Step 11
Fiber: 7g
Step 12
Sodium: 461mg
