Fresenius Medical Care North America (FMCNA), the nation’s leading network of dialysis facilities, and Chef Aaron McCargo, Jr., star of Food Network’s “Big Daddy’s House,” have partnered to develop tasty, satisfying and new dialysis-friendly recipes throughout the year as part of FMCNA’s Healthy Lifestyle initiative, aimed at helping people with chronic kidney disease live a better life on dialysis. Chef McCargo has created the following Jalapeno, Lime, and Smoked Mozzarella Turkey Burger recipe for dialysis patients to make as a refreshing dish as everyone heads into the warmer spring months. For more information, please visit www.ultracare-dialysis.com.

Fresenius Medical Care Shakopee is located at 1515 ST Francis Avenue #150 in Shakopee, Minnesota.  For more information on the clinic and local dialysis treatment options, please call 1(952) 403 1038.

Jalapeno, Lime, and Smoked Mozzarella Turkey Burger

Ingredients:

1½ pound ground turkey

1 jalapeno or 2 Tbsp finely diced jalapeno*

Juice of 2 limes and zest** of 1

1 Tbsp black pepper

1 Tbsp reduced-sodium Worcestershire sauce

4 Tbsp extra virgin olive oil

¾ cup shredded smoked mozzarella cheese

6 hamburger buns

Preparation:

Preheat outdoor grill (a George Foreman® grill may also be used). In a medium size bowl, mix the first 5 ingredients plus 2 Tbsp of olive oil. Make equal size burger patties and lightly brush with remainder 2 Tbsp of oil. Cook for 5-7 minutes, flipping once, or until an internal temperature of 165° F is reached. Top each with an equal amount of cheese and melt in a toaster oven or in oven on broil. Serve on a toasted bun. (If using George Foreman® grill, once cooked, unplug the grill and add cheese to the burger. Leave the grill open and allow the cheese to slightly melt.)

Serves 6

Nutrient Analysis:

Calories                 421 calories           Trans Fat               0 grams

Protein                  28 grams              Cholesterol            97 milligrams

Carbohydrate        25 grams              Potassium             382 milligrams

Total Fat                23 grams              Phosphorus           286 milligrams

Saturated Fat        6 grams                Sodium                  344 milligrams

* When handling or cutting hot peppers, it is best to wear plastic or rubber gloves and do not touch your face. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.