A fresh idea for Sunday brunch from the Be Fit Program.

You can substitute other herbs, like parsley or basil, for the cilantro.  Fresh rosemary or oregano can also be used, but use much less because they are stronger-flavored. This recipe is also gluten free, but be sure to check your spices if you have Celiac disease.

Ingredients:
1 pound- ground turkey meat (look for 93% lean or ground turkey breast)
¾ cup- diced pear
¾ cup -diced red pepper
½ cup -diced red onion
¼ cup- chopped cilantro leaves
1 tsp -dried sage (or ½ -1 tbsp chopped fresh sage)
½ tsp -salt
½ tsp- ground cumin
½ tsp -ground allspice
½ tsp- crushed red pepper
1½ tbsp- canola oil

Directions:
In a large bowl, combine all ingredients except the canola oil. Shape into 8 patties (½ inch thick).

Heat a large sauté pan on medium heat and add half the canola oil and half the shaped patties. Cook patties about 4 minutes per side, until slightly golden brown with an internal temperature of 165 degrees.

Drain the patties on paper towels.  Wipe out any bits in the pan and repeat with the remaining oil and patties.

Yield: 4 servings (serving size 2 small patties)

Nutrition Information per Serving:
Calories: 260 • Protein: 22 g • Sodium: 375 mg • Carbohydrate: 10 g • Fiber: 2 g • Fat: 15 g  Sat Fat: 3 g

Recipe Adapted from Cooking Light