Southwestern Turkey-Cheddar
Burgers with Grilled Onions

Yield: 6 servings (serving size: 1 burger)
Source: Cooking Light Magazine, August 2007
CL Comments: Wheat germ adds a nuttiness that complements the turkey and spices. For more spicy heat, use Monterey Jack cheese with jalapeño peppers.
Amy's Comments: These were AWESOME! I was afraid that the burgers would be dry, but they were just great. Make sure you dice the onions VERY finely (use the pampered chef chopper if you have one - or a food processor). Our market was out of chipoltes in adobo, so I used Chipolte Tabasco in the sauce. A big winner here!


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


  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.


Healthy Units: 8 per serving
CALORIES 395(24% from fat); FAT 10.7g (sat 4.8g,mono 2.5g,poly 1.6g); PROTEIN 32.8g; CHOLESTEROL 54mg; CALCIUM 211mg; SODIUM 853mg; FIBER 3.3g; IRON 3.4mg; CARBOHYDRATE 42.6g

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