2 egg whites
1/3 c. soft bread crumbs
1/3 c. finely chopped onions
2 tbsp. snipped fresh parsley
2 cloves garlic, minced
1 tsp. dried basil, crushed
1/4 tsp. dried tarragon, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. skinned, boned turkey or chicken breast, ground
Non-stick spray coating
Sauteed vegetables

Enjoy these lean burgers either grilled or sauteed. For low-fat sauteing, simply spray a large skillet with non-stick coating before cooking.

In a medium mixing bowl, beat egg whites until foamy. Stir in bread crumbs, onion, parsley, garlic, basil, tarragon, salt and pepper. Add turkey or chicken; mix well. Shape into eight 1/2 inch thick patties (mixture may be soft).

Spray cool grill rack with non-stick spray coating. Grill over medium-hot coals for 6 minutes. Turn and grill for 6 to 8 minutes more or until no longer pink. Or, to broil, spray cool broiler pan with non-stick spray coating. Broil 4 or 5 inches from the heat for 9 or 10 minutes or until no longer pink, turning once.

Serve atop the sauteed vegetables and garnish with watercress or parsley sprigs. Makes 8 servings.

Spring vegetables: In 12 inch skillet in 1 tablespoon safflower oil, cook 1 medium zucchini, sliced, 1 medium summer squash sliced, 1 1/2 cup sliced fresh mushrooms, and 1/3 cup chopped onion until crisp tender. Add 1 medium tomato, peeled, seeded and chopped, 1 tablespoon parsley, 1/2 teaspoon basil, 1/4 teaspoon tarragon, 1/8 teaspoon pepper; heat through.