Swap beef for turkey in this lightened-up version of a classic meal.

Turkey's a leaner (but just as satisfying) sub-in for ground beef, and iron-rich sourdough bread packs more of a protein punch than your standard sugary hamburger bun.

YIELDS: 6 servings

TOTAL TIME: 0 hours 30 mins


INGREDIENTS

2 tbsp. olive oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 carrot, chopped 

Kosher salt and freshly ground black pepper

2 cloves garlic, pressed

1 lb. lean ground turkey or chicken

1 tbsp. chili powder

1/4 tsp. ground cinnamon

1 (8-ounce) can tomato sauce

1/4 c. sweet relish

2 tsp. Worcestershire sauce

2 tbsp. red wine vinegar, divided

3 Persian cucumbers, thinly sliced

1/2 c. thinly sliced red onion

6 thick slices toast or split burger buns

DIRECTIONS

1- Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.

2- Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes. Spoon meat mixture on top of toast and top with pickles.