1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips
How to Make It
Combine cheeses; set aside.
Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.
Used Prudhomme's "Meat Magic" seasoning, just a bit more than called for because we like a lttle spice. Added some beef broth to moisten. Formed the patties, dimpled the center, and let chill for several hours. Scallion tops a nice change from raw onions. Placed on whole-grain toasted English muffins spread with 1tbs fat free sour cream. Served with grilled red onions & corn on the cob.
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