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 Cooking Light

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Nutritional Information

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

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

  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.
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