Tuesday, August 16, 2005
Southwestern Turkey-Cheddar Burgers with Grilled Onion
Source: Cooking Light
3/4 cup finely chopped Maui or other sweet onion (would reduce next time)
1/3 cup wheat germ
1 1/2 teaspoons ancho chile powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 pounds ground turkey breast
4 ounces extrasharp cheddar cheese, thinly sliced
6 (1/2-inch-thick) slices Maui or other sweet onion
6 (2-ounce) Kaiser rolls, split
6 tablespoons Chipotle-Poblano Ketchup
Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
Place onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until browned and tender.
Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 tablespoon Chipotle-Poblano Ketchup, and top half of roll.
Yield: 6 servings (serving size: 1 burger)
Nutritional Information: CALORIES 395(24% from fat); FAT 10.7g (sat 4.8g,mono 2.5g,poly 1.6g); PROTEIN 32.8g; CHOLESTEROL 54mg; CALCIUM 211mg; SODIUM 853mg; FIBER 3.3g; IRON 3.4mg; CARBOHYDRATE 42.6g
Jaime Harder, MA, RD , Cooking Light, AUGUST 2007
I talked about this recipe HERE.