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These recipes can help you create more creative burgers with international flair! (Both recipes serve two people.)

Asian Fish Burgers

What you’ll need:

• Olive oil cooking spray
• 8 ounces skinless and boneless firm-flesh white fish or salmon, cubed
• 1/4 cup plain panko (Japanese bread crumbs)
• 2 tablespoons finely chopped green onion
• 1 tablespoon slightly beaten egg white (about 1/2 of an egg white)
• 2 teaspoons reduced-sodium teriyaki marinade and sauce
• 1 teaspoon grated fresh ginger
• 1/8 teaspoon fine sea salt

Place fish, panko and green onion in food processor container. In a bowl, stir together egg white, teriyaki sauce, ginger and salt until well combined; drizzle mixture over fish and crumbs in food processor container. Cover and process with on/off turns until coarsely minced (do not overprocess; small chunks should still be visible). Form mixture into two (4-inch-round, 1/2-inch-thick) patties. If necessary, slightly wet your hands before forming patties to prevent sticking.

Grilling:
Preheat gas grill to medium-high for direct grilling. Lightly coat grill cooking screen with cooking spray. Lightly spray both sides of patties with cooking spray. Grill patties on grill screen, uncovered, for 3 minutes. Turn patties over; grill for 2 to 4 minutes more or until fish is opaque and cooked through (do not overcook).

To serve, place patties on lettuce leaves on plate. If desired, sprinkle with toasted sesame seed.

Nutrition Information

Per Serving

• Calories 250 Calories from fat 70
• Total Fat 8 g
• Saturated Fat 1 g
• Trans Fat 0 g
• Cholesterol 70 mg
• Sodium 460 mg
• Total Carbohydrate 17 g
• Dietary Fiber 1 g
• Sugars 6 g
• Protein 25 g
• Exchanges:0.5 starch, 1 vegetable, 3 lean meat

Or try these Manchego Cheese and Fig Stuffed Chicken Burgers for a burger with Spanish flair!

What you’ll need:

• 1/4 cup light or fat-free sour cream
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons finely chopped dried mission figs or dark raisins
• 2 tablespoons plain fine-dry bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon smoked or regular/plain paprika
• 1/8 teaspoon ground cumin
• Pinch ground cinnamon
• Pinch ground black pepper
• 8 ounces ground fresh chicken breast
• 2 tablespoons thinly sliced green onion
• 2 tablespoons very finely chopped manchego or Parmesan cheese (about 1/2 ounce)
• 2 large dried mission figs or 2 tablespoons dark raisins, very finely chopped
• Nonstick cooking spray
• 1 (6- to 7-inch) white pita bread round with pocket, cut crosswise in half
• 1/3 cup lightly packed fresh baby spinach or 2 curly leaf lettuce leaves
• 1/4 cup light or fat-free sour cream
• 1 tablespoon fresh orange juice
• 1 1/2 teaspoons finely chopped dried mission figs or dark raisins

1. In a small bowl, stir together sour cream, orange juice and 1 1/2 teaspoons chopped figs; set aside.
2. In a medium bowl, combine bread crumbs, salt, coriander, paprika, cumin, cinnamon and pepper. Add ground chicken and green onion; mix (do not overwork poultry mixture). With damp hands, form mixture into four 1/4-inch-thick patties.
3. Combine cheese and the 2 chopped figs; mound mixture in the center on top of 2 patties. Place the remaining patties on top and gently press edges together to seal mixture inside. Refrigerate patties for 5 to 10 minutes while preheating the grill.
4. Lightly coat cold grill rack with cooking spray. Preheat gas grill to medium for direct grilling.
5. Grill patties, uncovered, for 8 to 10 minutes, turning them over after 4 to 5 minutes. Cook until the patties are no longer pink or until an instant-read thermometer inserted in the chicken reads 165° F.**
6. Meanwhile, carefully open pita bread pocket. Tuck ? the spinach inside of each pocket; set aside. Drizzle sour cream mixture over spinach in pockets, place patties in bread pockets and serve.

** To take temperature of patties, insert an instant-read thermometer in chicken near cheese-fig filling, but not touching filling.

Nutrition Information

Pre Serving

• Calories 370 Calories from fat 130
• Total Fat 15 g
• Saturated Fat 5 g
• Trans Fat 0 g