The traditional German flavors of sauerkraut and mustard make turkey burgers worth talking about.

Hot dogs, hamburgers, sausages and mustard — it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany. These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.

Canola oil for brushing grill1 pound lean ground turkey11/2 cups shredded German Emmentaler cheese, divided1 cup German sauerkraut with wine, squeezed dry1/4 cup plain breadcrumbs1 egg white2 tablespoons Bavarian mustard1/4 teaspoon salt1/4 teaspoon freshly ground pepper4 pretzel rolls or other sandwich rolls, split horizontally and toastedMustard Sauce1/3 cup canola oil1/4 cup German mustard2 tablespoons sherry wine vinegar2 tablespoons minced dried cranberries

Canola oil for brushing grill1/3 cup canola oil3 tablespoons balsamic vinegar1 tablespoon German mustard1 garlic clove, mincedSea salt and freshly ground pepper to taste1 red pepper, cut in 1-inch pieces1 green pepper, cut in 1-inch pieces2 zucchini, cut in 1-inch pieces1 eggplant, cut in 1-inch pieces1 pound spätzleFresh basil to garnishHeat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together Z\c cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.Makes 6 to 8 servings.

Canola oil for brushing grill2 tablespoons canola oil2 tablespoons fresh lime juice1 tablespoon brown sugar1 tablespoon balsamic vinegar1/2 teaspoon cinnamon4 fresh peaches, halved and pitted1 lemon loaf cake sliced into 8 pieces*Dark German chocolate shavingsMint sprigsHeat grill on medium heat. Brush grill with canola oil.In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.Place peaches on top of lemon loaf slices and drizzle with prepared dressing. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.*Recipe available at www.canolainfo.org or buy German imported packaged cake.Makes 8 servings.

Fresh fruit warmed on the grill results in a sweet, caramelized treat for summer. In background, grilling enhances the flavor of the vegetables in this pasta salad.