VEGGIE FILLED BURGERS To keep the low-fat burgers juicy, be careful not to overcook them. 2 tablespoons milk 1/2 cup finely shredded carrot 1/4 cup thinly sliced green onion 1/4 cup soft whole wheat bread crumbs 1/4 teaspoon dried Italian seasoning, crushed 1/4 teaspoon garlic salt Dash of pepper 3/4 pound lean ground turkey or chicken 4 whole wheat hamburger buns, toasted Lettuce leaves (optional) Shredded zucchini (optional) Sliced tomato (optional) Curry Mustard (optional - recipe follows)

Stir together milk, carrot, green onion, bread crumbs, Italian seasoning, garlic salt, and pepper in a medium mixing bowl. Add ground meat; mix well. Shape the mixture into four 1/2-inch-thick burger patties. Lightly grease the grill rack.

For a charcoal grill, place patties on the greased grill rack directly over medium-hot coals. Grill, uncovered, about 12 minutes or until an instant-read thermometer inserted into the center of a patty registers 165°F, turning once.

For a gas grill, preheat grill. Reduce heat to medium-hot. Place patties on grill rack; cover and grill patties as above.

Serve patties on buns topped, if desired, with lettuce leaves, shredded zucchini, sliced tomato, and Curry Mustard.

Makes 4 servings.

CURRY MUSTARD: Stir together 1/4 cup Dijon-style mustard and 1/2 teaspoon curry powder. Makes 1/4 cup.

1 Serving: Calories: 257, Fat: 9g (Saturated: 4g), Cholesterol: 54mg, Sodium: 409mg, Carbohydrate: 24g, Protein: 20g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]