Spicy Turkey Burgers with Pickled Onions

  • Active Time 35m
  • Total Time 35m

4 servings

Spicy Southwest flavors pair with sweet and tangy pickled red onions to create a standout turkey burger. (The pickled onions would also be great with this burger.) Make it a meal: Serve with Southwestern Calico Corn or sweet potato fries and a frosty lager.

ingredients

  • For Pickled Onions:
  • 1 cup red-wine vinegar
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 small red onion, halved and very thinly sliced
  • For Burgers:
  • 1 pound 93%-lean ground turkey
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1 teaspoon canola oil
  • 4 whole-wheat buns, split
  • 8 teaspoons reduced-fat mayonnaise, divided

directions

To prepare the pickled onions: Whisk the vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add the onions and toss to coat.

To prepare the burgers: Preheat the grill to high. Place the turkey in a medium bowl and gently mix in the cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with the oil.

Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast the buns on the grill, if desired.

Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9067

nutrition information per serving

309 calories; 12g total fat; 3g total saturated fat; 65mg cholesterol; 738mg sodium; 27g carbohydrates; 4g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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