Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 8

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

Jaime Harder, MA, RD
Recipe by Cooking Light August 2007

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

395 calories; calories from fat 24%; fat 10.7g; saturated fat 4.8g; mono fat 2.5g; poly fat 1.6g; protein 32.8g; carbohydrates 42.6g; fiber 3.3g; cholesterol 54mg; iron 3.4mg; sodium 853mg; calcium 211mg.
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