Memorial Day weekend is the perfect time for a barbecue. Try this unique twist on a traditional burger! Use ground turkey breast for a leaner, healthier patty and amp it up with traditional southwest flavors. Serve with some sweet potato fries or grilled veggies for a complete and delicious meal!
3/4 cup finely chopped sweet onion
1/3 cup wheat germ (optional.. adds a bit of nuttiness)
1 1/2 tsp ancho chile powder
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp ground red pepper
1 1/2 lbs ground turkey breast
4 oz extra sharp cheddar cheese, thinly sliced
6 slices sweet onion
6 Kaiser rolls, split
6 Tbsp chipotle-poblano ketchup (recipe below)
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.
Chipotle-Poblano Ketchup: 1 poblano chile, 1 cup ketchup, 2 Tbsp minced seeded chipotle chiles in adobo sauce, 1/2 tsp ground cumin. Broil poblano (pierce with tip of knife before) until blackened. Place in a zip-top bag and let sit 15 minutes. Peel & discard skins. Remove seeds, finely chop. Combine all ingredients and refrigerate in an air tight container for up to 2 weeks. (15 calories per tablespoon)
Yield: 6 servings (395 calories, 10.7 g total fat, 4.8 g saturated fat, 32.8 g protein, 42.6 g carbohydrate, 3.3 g fiber, 54 mg cholesterol)
Cooking Light, August 2007