We love burgers on the grill, but turkey burgers can be bland and beef burgers can be fatty. To create these burgers, I used a spice combination from a taco recipe and then tinkered with cheeses and different toppings. —Heather Byers, Pittsburgh, Pennsylvania
- 1/2 cup salsa, divided
- 1/4 cup shredded reduced-fat cheddar cheese
- 3 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon sugar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound extra-lean ground turkey
- 1/4 cup reduced-fat sour cream
- 4 hamburger buns, split
- 1/2 cup torn curly endive
- 1 medium tomato, chopped
- In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne. Crumble turkey over mixture and mix well. Shape into four burgers.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
- In a small bowl, combine sour cream and remaining salsa. Place burgers on buns; top with endive, tomato and sour cream mixture. Yield: 4 servings.
Originally published as Mexican-Inspired Turkey Burgers in Healthy Cooking April/May 2008, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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