No Slivers Here

June 29, 2008

Tex-Mex Turkey Burgers

Filed under: Main Dish, Turkey — Tags: , — bettylou79 @ 2:07 pm

Thankfully it has been blazing hot around here in the Pacific Northwest. The only reason I say thankfully is because we were starting to doubt that the sun would ever come back. It was hot for a few days in May and then we were back to rain and cold! So of course when it is nice and hot, no one wants to stand over the hot stove. Fire up the barbecue!! I saw this recipe in my July/August edition of Everyday Food and decided that I could put the ground turkey in my freezer to some good use!

The recipe recommends pairing the burgers with a zucchini salad but my grocery store was out of zucchini and I didn’t want to go on a hunt. I’m sure the salad would be good with the burgers. We decided to cheat and use the frozen fries we had in the freezer.

These burgers were delicious and we will be eating the leftovers tonight.

Tex-Mex Turkey Burgers with Zucchini Salad

source: Everyday Food

Ingredients

Serves 4

  • 2 tablespoons vegetable oil, such as safflower, plus more for grates
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Store-bought salsa, for topping (optional)

Directions

  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.
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1 Comment »

  1. […] Tex-Mex Turkey Burgers […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:24 pm


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