Courtesy of the Saskatchewan Mustard Development Commission
1 lb lean ground turkey
¼ cup oat bran
3 tbsp prepared mustard
2 tbsp grated onion
1 tbsp finely chopped fresh sage
½ tsp salt free herb & garlic seasoning
¼ tsp smoked or regular paprika
½ tsp black pepper
200 g container of 4 regular-sized bocconcini cheese balls
16 whole wheat slider buns or mini-pitas
16 cherry tomatoes, each sliced into 3 rounds
8 tsp prepared mustard
In mixing bowl, combine turkey, oat bran, mustard, onion, sage, seasoning, paprika and pepper.
Make into 16- 3 inch patties. Let rest 15 minutes in refrigerator to firm up.
Lightly spray a non-stick pan with a non-stick cooking spray. Heat over medium to medium low.
Cook patties 4-5 minutes per side until internal temperature reaches 165 degrees F.
Slice each cheese ball into 4 rounds. Place 1 slice on each patty. Let melt.
Place a patty on bottom half-bun. Top each with tomato slice.
Spread 1 tsp mustard on top haf of bun. Place bun on top of patty.