SPICY CHIPOTLE TURKEY BURGERS
With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!
Provided by mbaucum
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
- Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 25.8 g, Cholesterol 101.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 33.3 g, SaturatedFat 5.6 g, Sodium 725.3 mg, Sugar 1.5 g
CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW
Steps:
- For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
- Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
- For the mustard: In another small bowl, whisk together the mustard and horseradish.
- For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
- Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
- Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.
CHIPOTLE BURGERS
Categories Sandwich Beef Onion Pepper Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.
- Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (3/4-inch-thick) patties.
- Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks appear, about 30 seconds. Serve burgers in English muffins.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
CHIPOTLE BURGERS WITH AVOCADO SALSA
Turn everyday burgers into something new with a spicy twist! More spiciness? Try adding pepperjack cheese on top of the meat before adding the avocado salsa. Meat can be grilled or browned in skillet.
Provided by betsymica1
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
- Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
- Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 42.3 g, Cholesterol 71 mg, Fat 24.6 g, Fiber 8.1 g, Protein 28 g, SaturatedFat 7.5 g, Sodium 593.5 mg, Sugar 7.9 g
JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE
Categories Food Processor Backyard BBQ Mayonnaise Orange Ground Beef Hot Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For orange-chipotle mayonnaise:
- Mix all ingredients in small bowl. Season to taste with salt and pepper.
- For jerk sauce:
- Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
- Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
- Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
TURKEY BURGERS WITH CHIPOTLE-CHILI TARTAR SAUCE
Categories Sandwich Onion Poultry Tomato turkey Backyard BBQ Dinner Lunch Mayonnaise Arugula Hot Pepper Fall Tailgating Grill/Barbecue Party Capers Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)
- Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
TEX-MEX TURKEY BURGERS WITH CHIPOTLE MAYO
Ground turkey has it rough in the reputation department. It's notoriously dry and flavorless, especially in burger form, and it's usually only preferred to beef when healthiness is a factor. But not for long! We can finally take back the bad rap of crumbly turkey burgers everywhere with these moist and juicy Tex-Mex-inspired patties, all thanks to a humble can of creamed corn. On the flavor front, we've got spices, herbs, veggies, cheese, and a chipotle mayo, so there's no chance this formerly blank canvas is going to be a bland burger.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the mayo: In a large bowl, whisk together the mayonnaise, adobo sauce, lime juice, and salt. Cover and refrigerate for up to 2 days.
- Make the burgers: In a large bowl, combine the ground turkey, creamed corn, breadcrumbs, egg, onion, cilantro, cumin, salt, and pepper. Using your hands, mix together the ingredients just until combined. Shape the mixture into four patties.
- Heat a large skillet over medium heat, then coat the skillet with cooking spray. Add the patties and cook for 5 minutes on one side, then flip them and cook until they are no longer pink and have reached an internal temperature of 165 degrees F, an additional 10 minutes. Top each burger with a slice of cheese.
- Spread a portion of the chipotle mayo on the bottom half of each bun. Top the mayo with a burger, then add lettuce, tomato, avocado, and the top half of the bun and serve.
MUSHROOM KASHA BURGERS WITH CHIPOTLE MAYONNAISE
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.
Provided by Alexis Touchet
Categories Sandwich Mushroom Onion Pepper Fry Vegetarian Dinner Lunch Mayonnaise Summer Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha. Cover and reduce heat to low, then cook until kasha is tender and water is absorbed, about 10 minutes. Transfer to a bowl and cool.
- Break one third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with remaining 2 batches of mushrooms, transferring to bowl.
- Cook onion and bell pepper in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Add chopped mushrooms, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until any liquid mushrooms give off is evaporated and mushrooms begin to brown, 8 to 10 minutes. Transfer mixture to a large bowl, then stir in kasha, parsley, soy sauce, and 1/2 cup bread crumbs until combined well. Cool 10 minutes, then stir in egg until combined well.
- Line a platter with foil. Spread remaining cup bread crumbs in a shallow baking dish.
- Form one fourth of mushroom mixture (about 3/4 cup) into a 3/4-inch-thick patty (3 1/2 inches in diameter), then dredge in bread crumbs, knocking off excess, and transfer to platter. Form and dredge 3 more patties, transferring to platter. Chill patties, loosely covered with plastic wrap, 1 hour.
- Heat oil in cleaned 12-inch heavy skillet over medium-high heat until it shimmers, then fry patties, turning over once, until deep golden, about 4 minutes total. Transfer patties to paper towels to drain (patties will be soft).
- Meanwhile, whisk together mayonnaise and chipotle sauce.
- Spread bread with chipotle mayonnaise and sandwich each mushroom patty between 2 slices.
TACO BURGERS WITH CHIPOTLE MAYONNAISE
Another variation of the classic hamburger! It goes on and on! This will become one of your favorites.Chop up some jalapeños for those with the cast iron stomach. Chipotle peppers are smoked jalapeños. They usually come in cans and have a vinegar based sauce. You can omit the egg if you serve your meat rare or medium-rare.Ole'.To add as note re: the burger patties not holding together, after reviewing all of the reviews, it is my descision not to change the recipe. I make these often and have never had the problem. If recipes like meatloaf, etc.and this one don't hold together, more breadcrumbs are needed. If too dry, add some more liquid such a a few drops of water.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To prepare:.
- Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
- Mix in large bowl.
- Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
- Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
- Serve with your favorite corn tortilla chips.
ZESTY CHIPOTLE CHEDDAR BURGERS
These spicy, grilled beef burgers are served on toasted buns with chipotle Cheddar cheese.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork; set aside.
- Combine ground beef, 1 cup salsa, 1/2 cup tortilla chips, 1/2 cup green onions, garlic salt and chili powder in large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches in diameter and 1/2inch thick.
- Place foil sheet on grill grate with nonstick (dull) side facing up. Immediately place burgers on foil.
- Grill burgers uncovered, 5 minutes each side or until no longer pink in center. Grill or lightly toast hamburger buns. Top burgers with 1 slice cheese before removing from grill let melt. Place burgers on buns. Top with remaining salsa, tortilla chips and green onions.
DOMINICAN CHIMICHURRI BURGERS WITH CHIPOTLE GLAZED GRILLED YELLOW PLANTAINS
Steps:
- For the burgers: Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties. Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns. Oil griddle, then cook patties, turning once, about 8 minutes total for medium-rare. Transfer to buns. Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.
- Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers. Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.
- For the plantains: While the hamburgers are cooking, peel plantains and wrap them in foil. Place wrapped plantains on grill and cook until tender but still firm, slightly caramelized. Once cooked, remove from grill, and slice into 1/2-inch rounds, on the diagonal. In a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers until smooth. Return the sliced pieces of plantains to the grill, and brush chipotle sauce on 1 side. Flip after a couple of minutes and brush the sauce on the other side. Remove from grill and serve with the burgers.
TURKEY-CHEDDAR-CHIPOTLE BURGERS
Can't decide between burgers and Mexican food? Combine 'em in this spicy turkey cheeseburger, ready to eat in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese pieces and salt. Shape mixture into 4 patties, about 3/4 inch thick.
- Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F. Top each burger with 1 slice cheese. Cover grill; cook about 30 seconds longer or until cheese begins to melt.
- On bun bottoms, place lettuce and burgers; top each with 1 tablespoon salsa. Cover with bun top.
Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 130 mg, Fiber 1 g, Protein 42 g, SaturatedFat 12 g, ServingSize 1 Burger, Sodium 970 mg, Sugar 4 g, TransFat 1 g
BACON & CHEDDAR CHIPOTLE BURGERS
I had ground beef thawed, a 1/2 used can of chipotle in adobo and didn't know what to make. I honestly didn't even think about using the chipotles until I came across a recipe here using them. I didn't really follow that recipe much though :-) I looked at around 20 burger recipes trying to decide what to do. As I started looking, I started writing a list of the items from each recipe that sounded good. Then I put them together and made this. I found that my Kaiser rolls had molded and had to do a "quick bread change" and I think it came out better for it. The handsome man (DB) liked it so much he asked me to write it down immediately, then he had me read it back to him to make sure I didn't forget anything LOL.
Provided by Teddys Mommy
Categories Pork
Time 30m
Yield 2 Sandwiches, 2 serving(s)
Number Of Ingredients 19
Steps:
- Mix all ingredients for meat together in a medium sized bowl. Allow to sit while preparing other items.
- Mix all ingredients for dressing. Place into refrigerator until ready to use.
- Slice tomatoes, onions & mushrooms.
- Melt butter under medium heat, add olive oil & syrah, saute mushrooms until cooked & slightly browned. Set aside.
- Cook bacon. I prefer to fry it but use whatever method you prefer. Set aside.
- Toast sour dough bread.
- Form meat into two large patties the same shape as your bread.
- Place patties on pre-heated grill & grill until moderately charred on the outside and medium or medium rare on the inside.
- When patties are almost done place cheese on patties. Cook until melted.
- Spread dressing on bread, to the thickness you prefer.
- Place patty on bread along with all toppings (mushrooms, bacon, tomatoes, & onions.
- Enjoy!
Nutrition Facts : Calories 1594.4, Fat 107.4, SaturatedFat 37.5, Cholesterol 253.2, Sodium 2188.2, Carbohydrate 82.3, Fiber 8, Sugar 5.7, Protein 72.5
CHEDDAR BURGERS WITH BALSAMIC ONIONS AND CHIPOTLE KETCHUP
Provided by Tony Rosenfeld
Categories Onion Fourth of July Backyard BBQ Vinegar Cheddar Ground Beef Hot Pepper Summer Family Reunion Grill Grill/Barbecue Bon Appétit
Yield Makes 6
Number Of Ingredients 17
Steps:
- For onions:
- Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
- For chipotle ketchup:
- Mix ketchup, chiles, adobo sauce, and 2 teaspoons vinegar in small bowl. Season with salt and more vinegar, if desired. do a h e a d Can be made 3 days ahead. Cover and chill.
- For burgers:
- Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place muffin bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and muffin tops. Serve, passing remaining ketchup separately.
- *Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
CHIPOTLE BLACK BEAN BURGERS (VEGAN!)
These were just an experiment made quickly with what was on-hand in the food processor--but a great success served on whole wheat buns with guacamole! You can easily modify to suit your own preferences. I added one chipotle from a can of chipotles-in-adobo sauce. In case you're wondering what to do with the rest of that can: I separate a few chiles with some sauce into tiny plastic containers (you know those ones you never use?) and keep them in the freezer until needed. Just a minute in the microwave dethaws! Note that the cornmeal is the main binder/thickener for this recipe--add it a bit at a time, and don't be afraid to add a few tablespoons more if your burger mix is still a bit runny. I've found that leaving a bean burger mix alone to absorb moisture for a few minutes can also be helpful before trying to form patties.
Provided by Just Garlic
Categories Black Beans
Time 40m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 F and spray a baking pan lightly with oil.
- Add the first five ingredients (chili through rice) to your food processor and pulse to chop. Then add the drained, rinsed black beans and process until beans are mostly broken down.
- Now begin adding the corn meal in small amounts, pulsing as you go. The mixture will likely remain somewhat "sticky"--that's fine. But you do want it to be "dry" enough to handle without it sticking to your hands. As you add the final bit of cornmeal, add salt and pepper and give the mix a taste for seasoning and make adjustments if necessary.
- Once you've incorporated the cornmeal and seasoned, pour into a separate bowl and allow to sit in the refrigerator for 10-15 minutes.
- Remove the chilled mix from the refrigerator, and portion by hand into four separate, burger-shaped patties. (I like to add a sprinkle of steak seasoning to the exterior at this point.) Place your shaped patties onto your prepped baking tray and slide them into the preheated oven. You will want to cook them about 8-10 minutes on this side, then take them out and flip before cooking an additional 5 minutes.
Nutrition Facts : Calories 177.6, Fat 0.8, SaturatedFat 0.2, Sodium 6.1, Carbohydrate 34.9, Fiber 8.2, Sugar 2, Protein 8.7
JAMAICAN JERK BURGERS WITH ORANGE-CHIPOTLE MAYONNAISE
a delicious burger, the recipe includes a homemade jerk sauce as well :) time does not include the 20 minute standing time from bon appetit
Provided by MarraMamba
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For orange-chipotle mayonnaise:.
- Mix all ingredients in small bowl. Season to taste with salt and pepper.
- For jerk sauce:.
- Finely chop first 4 ingredients in processor. Add sugar and next 3 ingredients; process until almost smooth. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Set aside 3/4 cup jerk sauce. Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup jerk sauce over patties and turn to coat; let stand 20 minutes.
- Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.
- Spread mayonnaise over cut surfaces of buns. Place burgers on bottom halves of buns. Top with onion slices, tomato slices, lettuce, and bun tops. Serve, passing reserved 3/4 cup jerk sauce separately.
- * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings, 2 burgers each
Number Of Ingredients 13
Steps:
- Preheat grill pan to high.
- Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
- Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
- Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
- Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.
BLUE CHEESE CHIPOTLE VENISON BURGERS
It may be a mouthful but you'll be happy to fill your mouth with this burger. This was an experiment that ended up in my husband's top 2 meals - and those are tough to earn. For burger toppings, the best combination I found was using mayo and Dijon mustard with lettuce and tomatoes.
Provided by Kali Wolken
Categories Meat and Poultry Recipes Game Meats Venison
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix venison, chipotle peppers, blue cheese, and garlic in a large bowl. Divide mixture into 6 equal parts and shape into patties.
- Grill on the preheated grill until an instant-read thermometer inserted horizontally into the center registers 160 degrees F, 5 to 7 minutes per side.
- Heat olive oil in a skillet over medium heat; cook and stir onion and banana peppers until onions are lightly golden, about 7 minutes. Top burgers with the onion mixture; serve with hamburger buns.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 28.4 g, Cholesterol 132 mg, Fat 15.1 g, Fiber 3.3 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 666.8 mg, Sugar 2.5 g
LET'S TALK TURKEY (BURGERS WITH CHIPOTLE MAYO) #A1
A.1. Original Sauce Recipe Contest Entry. Want something savory and spicy? These turkey burgers are healthy with a kick! With the taste of A1 you love alongside fresh veggies and a special chipotle mayo, four burgers won't be enough.
Provided by Patty B.
Categories Sauces
Time 21m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Burger Prep.
- 1. Combine the onion, 2 tablespoons A1 sauce, breadcrumbs, breadcrumbs, mustard, chili powder, garlic powder, salt and turkey in a medium bowl. Divide turkey mix into 4 equal portions, shaping each into a 1 1/2 inch-thick patty.
- 2. Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done.
- 3. Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons barbecue sauce. Cover with top halves of buns.
- Make that Mayo.
- 1. Combine all ingredients in a bowl and mix until well combined.
Nutrition Facts : Calories 935.6, Fat 62.8, SaturatedFat 14.6, Cholesterol 133.8, Sodium 1659.6, Carbohydrate 60.1, Fiber 4.1, Sugar 12.1, Protein 36.5
TURKEY BURGERS WITH CREAMY CHIPOTLE SAUCE
The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy. Serve these with our Wild Rice Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Place turkey, onion, cilantro, mustard, and 1 teaspoon salt in a medium bowl. Season with pepper, and mix gently. Shape into four 1/2-inch-thick patties, cover, and refrigerate until cold and firm, about 30 minutes.
- Puree mayonnaise, sour cream, chile, and adobo sauce. Cover, and refrigerate for up to 1 day.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush grill with oil. Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, about 5 minutes per side. Top each burger with 2 cheese slices during final 30 seconds of cooking.
- Grill buns, flat sides down, until toasted, about 30 seconds. Spread chipotle mixture on cut sides of bun halves. Divide lettuce, burgers, bacon, and pickles among bottom halves of buns. Sandwich with top halves.
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