We really liked these. We used bread crumbs instead of wheat germ, and skipped the cheese and grilled onions, and still loved them. We think they are better than beef burgers!
Southwestern Turkey-Cheddar Burgers with Grilled Onions
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)
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Amount per serving
- Calories: 395
- Calories from fat: 24%
- Fat: 10.7g
- Saturated fat: 4.8g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.6g
- Protein: 32.8g
- Carbohydrate: 42.6g
- Fiber: 3.3g
- Cholesterol: 54mg
- Iron: 3.4mg
- Sodium: 853mg
- Calcium: 211mg
- 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
- 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.
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