Pepper Jack Turkey Burgers With Sun Dried Tomato Mayonnaise Recipes

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, 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., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

Steps:

• Cook and stir onions and garlic in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add to turkey, beans, corn and seasonings in medium bowl; mix just until blended. Shape into 8 (1/2-inch thick) patties.
• Cook, in batches, in skillet 8 to 10 min. on each side or until done (165ºF), topping with cheese for the last 2 min.
• Serve on buns topped with tomatoes and avocados.

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

Steps:

• In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

Steps:

• In a large bowl mix together turkey, cilantro, garlic, Worcestershire, paprika, cumin, granulated garlic, onion powder, salt, and pepper, until combined. Form into 4 patties.
• Heat a large non-stick skillet to medium-high heat; coat with the oil. Add burgers and cook for about 4 minutes on each side, or until cooked to 170 degrees and no longer pink in the center. Place cheese slices on top of burgers and cover or tent with aluminum foil to melt cheese.
• Place burgers on buns and top with avocado slices (1/4 of the avocado per person), jalapenos (if using), and tomatoes.

Steps:

• Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.

Steps:

• Combine the minced shallot, soy sauce, Worcestershire, ketchup, coarse pepper, garlic powder, cumin and paprika in a large mixing bowl.
• Add ground turkey and mix well, but do not mash the meat to oblivion (no one likes tough turkey!)
• Stir in the Monterey Jack to evenly distribute.
• Shape into 4 patties, indenting the centres of each to fix the "burger bulge" (when they poof as they cook).
• Grill or broil until cooked through, about 6 minutes a side.
• Top each patty with 2 slices of cooked turkey bacon and serve on toasted buns.

Steps:

• Blend all ingredients in a small bowl.
• Refrigerate 30 minutes before serving so flavors can develop.

Steps:

• In large bowl, combine turkey, scallion, soy sauce, ketchup, garlic powder and pepper; mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties.
• Heat indoor ridged grill sprayed with nonstick cooking spray; add bacon. Cook 3-4 minutes on each side, until browned. Transfer to plate; set aside.
• Wipe grill clean; arrange burgers on grill; cook 6-8 minutes on each side, until cooked through.
• To serve, layer rolls with burgers, bacon and tomato slices.
• PER SERVING: 352 Calories, 23 g Protein, 14 g Fat, 33 g Carbohydrate, 826 mg Sodium, 71 mg Cholesterol, 2 g Dietary Fiber
• Points: 8
• The Weight Watchers Complete Cookbook & Program Basics
• Makes 4 Servings.