Chili Turkey Burgers Recipes

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

Steps:

• Preheat oven to the temperature listed on the sack of fries.
• Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve.
• While chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side.
• When you place the burgers in the pan, the timing is right to add the fries to the preheated oven.
• While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce ¿ just eyeball it, with about 3 tablespoons vinegar, 1 tablespoon sugar and 1 teaspoon salt. Add the red pepper strips, red onion and red cabbage to the bowl and toss to combine. Add some pepper, to taste.
• Chop the last 2 cloves of garlic. Add about a teaspoon of salt to garlic and using the flat of your knife blade, mash the garlic and salt into paste. Place the paste in a small bowl with 3 tablespoons butter, cut into chunks. Melt the butter and paste together on high in the microwave 20 seconds or so. Remove the fries from the oven and toss with melted butter and lots of parsley and adjust seasoning to your taste.
• Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place and serve the burgers with piles of red pepper slaw and funky fries.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
• Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.

Steps:

• Mix all the ingredients, except the oil, together with your hands, in a bowl.
• Divide into 10 equal patties.
• Broil, grill or pan fry: Heat 2 Tb. oil in a large skillet over medium-high heat. Working in batches, cook the burger, turning once, until lightly browned and cooked through, about 7 minute per side.
• Divide the burgers among plates- 2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato,onion and pickle on top.
• I like to eat mine on a bed of lettuce with taco sauce, tomato, onions and tortilla chips.

Steps:

• Combine salsa ingredients in a food processor until fully pureed. Refrigerate all but the 1/3 c needed for the burgers.
• Lightly coat a non-stick griddle with the olive oil and pre-heat to 350 degrees.
• Without cleaning the food processor, combine the turkey, black beans, onions, salsa and spices. Pulse until beans and onions are evenly distributed.
• Make the burger mix into 4 patties (these are large so the mix can easily make 6 patties instead).
• Lightly coat a griddle with the olive oil. Cook the burgers for 4 or 5 minutes on each side, until they are browned but not dried out. The burgers are very moist so be careful flipping them.
• Serve on whole grain buns with chips and the remaining salsa.

Steps:

• In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.

Steps:

• 1. Brown turkey burger pepper garlic onion fennel worchestershire sauce in a skillet or on the bottom of our chili pot.
• 2. After it is browned if not browned in the pan your going to make the chili in transfer to chili pan and add the rest of the ingredients. Be sure to rinse the kidney beans.
• 3. Add the additional spices listed and Simmer for 20 minutes.
• 4. Serve in bowls and place cheddar cheese and onion on top if desired.

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.