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Friday, June 22, 2012

Southwestern Turkey Burgers

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Much as I love the thin buns for burgers, they do make a sad looking burger picture. There’s just something more appetizing about a picture of a burger sitting atop a fluffy bun. Am I right? Don’t be fooled, though, these burgers don’t need a giant bun and a drool-worthy picture to prove their worth.

Although I love a good beef burger, I like that you can so easily mix up the flavor of turkey burgers by using different spice mixture. These Southwestern burgers pack a little bit of heat, between the cumin, chili powder, and pepperjack cheese (you could also use cheddar for a more mild flavor).  We topped these with a chipotle ketchup—just ketchup mixed with chopped chipotle peppers and a bit of cumin. Eaten on our patio with my brother, sister, and (almost) brother-in-law, these were a great summer meal!

One Year Ago: Hawaiian Chicken (made in the crockpot)
Two Years Ago: Reese's Peanut Butter Cheesecake Bars

Southwestern Turkey Burgers
from Cooking Light August 2007
-3/4 cup finely chopped sweet onion
-1/3 cup wheat germ
-1 1/2 tsp chile powder
-3/4 tsp ground cumin
-1/2 tsp salt
-1/4 tsp ground red pepper
-1 1/2 lbs ground turkey breast
-4 oz cheese, sliced thin (either sharp cheddar or pepper jack)
-sandwich thins or rolls
-chipotle ketchup, optional (mix ketchup with a little bit of chopped chipotle peppers and cumin)

1. Prepare grill. Combine onion, wheat germ, chile powder, cumin, salt, red pepper, and turkey in a large bowl. Divide mixture into 6 equal portions, shaping into a 1/2-inch thick patty.
2. Grill patties for 5 minutes. Flip and grill for an additional 2 minutes. Top patties with cheese and grill an additional 5 minutes, or until a thermometer registers 165F. Remove from grill and allow to stand for 5 minutes.
3. Top rolls with burgers, chipotle ketchup (or regular ketchup), and spinach, if desired.