Southwestern Turkey-Cheddar Burgers with Grilled Onions

Becky Luigart-Stayner
Wheat germ adds a nuttiness that complements the turkey and spices. For more spicy heat, use Monterey Jack cheese with jalapeño peppers.

Yield:

6 servings (serving size: 1 burger)

Recipe from

Nutritional Information

Calories 395
Caloriesfromfat 24 %
Fat 10.7 g
Satfat 4.8 g
Monofat 2.5 g
Polyfat 1.6 g
Protein 32.8 g
Carbohydrate 42.6 g
Fiber 3.3 g
Cholesterol 54 mg
Iron 3.4 mg
Sodium 853 mg
Calcium 211 mg

Ingredients

3/4 cup finely chopped Maui or other sweet onion
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
Cooking spray
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

Preparation

Prepare grill.

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.

Note:

Jaime Harder, MA, RD,

August 2007