Looking for a healthy way to celebrate National Hamburger Month? We were sent this recipe by Michael Scipione, fitness/lifestyle consultant and owner/personal trainer of Absolute Definition in Philadelphia. Most recently Scipione decided to combine his passion for cooking and provide a private/personal catering/cooking service for his clients named Sano, meaning healthy in Italian.

The Sano Burger, made with 100% ground turkey breast, served on a whole-wheat roll is a Greek/French fusion, with Sano’s own eggplant/sun-dried tomato yogurt spread in lieu of mayonnaise. This low fat, low glycemic, high protein burger creation is accompanied by oven roasted yam fries. Scipione proves that “eating healthy does not have to be boring with his flavorful burger.” Hit the jump for the recipe.

The Turkey Burger
- 1 LB of ground turkey breast
- ¼ LB of French Feta Cheese
- ¼ cup of 2% milk
- 1 Tbsp. of Dijon mustard
- 1 Tbsp. of catsup
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper
- 1 Tbsp. Worcestershire sauce
- ¼ cup of the prepared sautéed eggplant mixture (see recipe below)

Directions
1. Combine all the ingredients into a bowl and hand mix
2. Form the turkey into 4 patties about 1½ inch thick
3, Add a couple of drops of olive oil onto each patty before placing on the grill pan
4. Cook on high for approx. 4 – 4 ½ min per side, flipping once, until medium well or until juices run clear

Sautéed Eggplant and Sun-Dried Tomatoes
- 2 Tbsp. of extra virgin olive oil
- 1 lg. eggplant (purple) cut into ¼ inch rounds approx. 1/8 inch thick
- 1 medium red onion (cut into thinly sliced halves)
- 1 cup of fresh spinach
- 1 bay leaf
- 1 tsp. of dried oregano
- 1 handful sun-dried tomatoes (finely chopped)
- zest and juice of ½ of a lemon
- ¼ cup of pitted kalamata olives (finely chopped)
- ½ tsp. crushed red pepper flakes
- 1 Tbsp. Dijon mustard
- 2 Tbsp. of red wine vinegar
- 8 oz fat and sodium free chicken stock
- ½ tsp. Sea salt
- ¼ tsp. course ground black pepper

Directions
1. In a large heated pan add 2 Tbsp. of extra virgin olive oil, along with the red onion, bay leaf, salt, black and red pepper flakes, sauté for approx. 2 min
2. Add the sun-dried tomatoes, kalamata olives, lemon zest, sauté another 2-3min add the eggplant and sauté’ an additional 3-4 minutes
3. Clear off a hot spot in your pan, add the Dijon mustard into the center of it, then a minute later add the red wine vinegar, lower the flame to medium-high heat, stir to coat the rest of the ingredients
4, When the vinegar smell dissipates, add the chicken stock and reduce until almost all of the liquid is gone
remove from flame and wilt in the spinach

Greek Mayo
- 8 oz fat free Greek yogurt
- 1 Tbsp. Dijon mustard
- ½ tsp. dried oregano
- 1 tbsp. lemon juice
- zest of ½ lemon
- 1 ladle of the sautéed eggplant mixture

Directions
1. Combine all of the ingredient into a food processor for approximately 45 sec to a minute, mixture should be thick in consistency

Oven Roasted Orange Coriander/Sage Yam Fries
- 2 lbs yams
- ½ lb shallots (sliced thin)
- 1 tsp. ground sage
- 1 tsp. ground coriander
- zest of 1 large orange
- 2 Tbsp. olive oil
- ½ tsp. Sea salt
- ¼ taps course ground black pepper

Directions
1. Peel the yams and cut into ½ inch strips lengthwise
2. Place into large bowl and add the shallots and the rest of the remaining ingredients, mix with hands
4. Be sure to coat all of the fries with the herbs and spices and place in a single layer on a baking sheet (mix with your hands for the best results
5. Place on middle oven rack in a pre-heated oven at 425 degrees for 30 – 40 minutes

Plating Your Burger
1. First, remove most of the dough from the roll and spread the topping on both sides of a whole-wheat roll. 2. Place fresh spinach on the bottom of the roll, add the burger and the sautéed vegetables for the topping
3. Place the yam fries and the Greek yogurt eggplant spread in lieu of catsup for a dipping sauce

Submitted by Unbreaded reader Shea Roggio. Have a sandwich you love? Submit it to us and we’ll post it on the site.

Have you ever created a sandwich so good that you thought it should forever be immortalized on a menu at your favorite lunch spot? That was the challenge the owner of On A Roll in Conshohocken presented to frequent lunch customer, Shea Roggio; if his sandwich was epic enough, it would be named after him and put on the specials menu. Returning to the office, Shea found himself struggling to concentrate on work, as all he could think about was the sandwich. After some deliberation, he came up with the perfect idea:

“I tried to create a sandwich for spice enthusiasts who are not on the low fat, low carb diet. And hence the creation of the “Shea’s Lounge”. It’s a sandwich that prohibits any physical activity for about 2 hours after digesting, and forces you to “lounge” around and not get any work done. That’s why I like it so much.”

So what does the Shea’s Lounge (photographed beautifully above by Andrea Monzo) consist of? Two homemade turkey burgers are stacked on a large, fluffy kaiser roll that is smeared with habanero paste and topped with two layers of bacon, melted American and cheddar cheese, a fried egg and Sriracha. I can feel the perspiration gathering on my brow just thinking about it.

On A Roll
523 Fayette Street Conshohocken, PA 19428 (Google Map)