I found this recipe on the Allrecipes website, where it was rated 5 out of 5 by 80 members. I did make some changes. Click on the above link if you want to see the original recipe. I cut the salt, garlic and onion powders in half and, instead of putting mozzarella cheese on top, I added grated Monterey Jack with Jalapeno cheese to the burger mix. These were really good. We both liked them, because they were more like a beef burger than the typical turkey burger and the flavors went well together. I served them on a bed of lettuce with slices of avocado. Our side dish was a medley of baby carrots, yellow squash and onions with chopped fresh garden herbs, done on the grill in a foil packet. It was a yummy, low-fat dinner. We ate two of the burgers and I froze two, uncooked, for another meal.
Spicy Chipotle Turkey Burgers, Adapted
Rating: 9 out of 10
1/2 cup finely chopped onion
2 Tbsp. chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped (I seeded it before I chopped it.)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. seasoned salt (If you like salt, increase this to 1 tsp.)
1/4 tsp. black pepper
1/2 cup grated, then chopped, Monterey Jack with Jalapeno cheese (You can add another 1/2
cup if you are a cheese lover.)
1 lb. ground turkey (I used 93% lean)
1 avocado, peeled, pitted, sliced
In a large bowl, combine onion, cilantro, chile, seasonings and cheese. Mix well to distribute ingredients evenly. Add turkey and mix lightly with hands or large spoon. Do not overmix, or burgers will be tough. Divide into 4 equal portions and shape into patties. Refrigerate covered till ready to cook.
Lightly oil outdoor grill grates. Preheat gas grill to 400-425F. Spray burgers lightly with non-stick cooking spray and place on preheated grill. Cook until turkey is no longer pink in center, about 4 minutes per side. Serveas is on lettuce with avocado slices, or on whole-wheat buns with lettuce, tomato and avocado. Very yummy! Yield: 4 servings