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Southwestern Turkey-Cheddar Burgers with Grilled Onions

Becky Luigart-Stayner
Yield

6 servings (serving size: 1 burger)

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

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

  3. 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.

  4. Place onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until browned and tender.

  5. 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.