Rush-Hour Gourmet

Burgers become an easy choice for weeknight dining, especially in the summer, when the grill can be stoked up. Turkey burgers are a good variation. To keep the turkey moist, add a bit of milk or cream and mix lightly. Overhandling the meat can mean tough burgers.

One of my favorite toppings is caramelized onions. Adding a favorite barbecue sauce at the end gives the onions a sweet-smoky tang.

Makes 4 servings

1 tablespoon olive oil

2 Spanish onions, halved, sliced thinly

2 tablespoons prepared

barbecue sauce

11/4 pounds ground turkey (not lean)

1/4 cup each: milk, chopped flat-leaf parsley

1 teaspoon smoked Spanish paprika or regular paprika

1/4 teaspoon each: salt, freshly ground pepper

4 sesame-seed buns

1. Heat olive oil in a large, heavy skillet over high heat. Add onions; stir-fry for two minutes. Reduce heat to medium-low; cook, stirring often, until soft and starting to caramelize, about 15 minutes. Stir in barbecue sauce; cook 1 minute. Remove from heat. Cover; keep warm.

2.

Meanwhile, prepare a grill or grill pan for medium-high heat. Lightly mix turkey, milk, parsley, paprika, salt and pepper in a large bowl; form into four patties. Grill until just cooked through, turning once, about eight minutes. Place on bun bottoms; top each with onions and bun tops.

Per serving:

433 calories, 40% of calories from fat, 19 g fat, 5 g saturated fat, 104 mg cholesterol, 32 g carbohydrates, 33 g protein, 568 mg sodium, 3 g fiber