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Southwest Turkey Burgers

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 1 burger)
Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.

Ingredients

  • 2 poblano chiles (about 1/2 pound)
  • 1 ounce French bread baguette
  • 1/4 cup 1% low-fat milk
  • 1/2 teaspoon chili powder, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 pound ground turkey breast
  • Cooking spray
  • 2 tablespoons canola mayonnaise
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 4 (1/2-inch-thick) slices tomato
  • 4 green leaf lettuce leaves

Nutrition Information

  • calories 321
  • fat 8.5 g
  • satfat 1.1 g
  • monofat 4.2 g
  • polyfat 2.9 g
  • protein 27.8 g
  • carbohydrate 32.5 g
  • fiber 2.6 g
  • cholesterol 56 mg
  • iron 3.5 mg
  • sodium 658 mg
  • calcium 108 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

  3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

  4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.