Without the bun: 252 calories, 3.54 grams sugar, 8.97 grams fat, 7.04 grams carbohydrates, 35.14 grams protein

If you’ve ever dined on Thai food, you’ll know that creamy peanut sauce is practically a required condiment and goes well with so many of the cuisine’s signature dishes. Whip up this savory version and slather it on lean turkey burgers for a filling lunch or dinner.

1 lb. 99% fat-free lean ground turkey breast
1/2 c. carrot, shredded
1/2 c. broccoli, finely chopped
3 tbsp. cilantro, chopped
1 green onion, sliced
1/2 tsp. salt
1/2 tsp. red pepper flakes
4 buns
Baby spinach leaves

For the peanut sauce:
3 tbsp. smooth peanut butter
1 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. water
1 clove garlic
1 tsp. sesame oil
1 tsp. chili garlic sauce
1 tsp. honey
1/4 tsp. ground ginger

Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey, and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 tbsp. + 2 tsp. and set aside. Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onion, salt, and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle. Place a burger patty on each bun and top with 2 tsp. of the reserved peanut sauce. Add baby spinach for crunch and serve.

Makes four burgers.