sweet109
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- Mar 17, 2010
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Hello everyone, I was in the mood for a turkey burger and tried one from Rachel Ray and figured I would share. I didn't try the sour cream sauce and didn't have a jalapeno pepper. It was a tasty turkey burger!
* 1 1/3 pounds ground turkey breast, the average weight of 1 package
* 1 medium red onion, half finely chopped, half diced
* 1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
* 1 rounded tablespoon chili powder, a healthy palmful
* 2 teaspoons cumin (2/3 of a palmful)
* 1 jalapeño or serrano pepper, seeded and finely chopped
* 2 cloves garlic chopped
* Salt and freshly ground black pepper
* 3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
* 1/2 cup sour cream
* A handful of cilantro leaves, chopped
Preheat a large non-stick skillet, indoor grill pan or tabletop grill to medium-high heat.
Combine ground turkey, finely chopped onion, cheddar cheese, chili powder, ground cumin, jalapeño or serrano, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Drizzle EVOO on the patties and place patties in a hot skillet or on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through.
For the cilantro cream, combine the sour cream and chopped cilantro, salt and pepper in a small bowl.
Serve the cheddar-studded chili turkey burgers topped with a little of the cilantro cream and alongside South-Of-The-Border Iceberg Salad
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* 1 1/3 pounds ground turkey breast, the average weight of 1 package
* 1 medium red onion, half finely chopped, half diced
* 1/4 pound sharp cheddar cheese, cut into 1/4-inch dice
* 1 rounded tablespoon chili powder, a healthy palmful
* 2 teaspoons cumin (2/3 of a palmful)
* 1 jalapeño or serrano pepper, seeded and finely chopped
* 2 cloves garlic chopped
* Salt and freshly ground black pepper
* 3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
* 1/2 cup sour cream
* A handful of cilantro leaves, chopped
Preheat a large non-stick skillet, indoor grill pan or tabletop grill to medium-high heat.
Combine ground turkey, finely chopped onion, cheddar cheese, chili powder, ground cumin, jalapeño or serrano, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Drizzle EVOO on the patties and place patties in a hot skillet or on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through.
For the cilantro cream, combine the sour cream and chopped cilantro, salt and pepper in a small bowl.
Serve the cheddar-studded chili turkey burgers topped with a little of the cilantro cream and alongside South-Of-The-Border Iceberg Salad
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