Grilled Turkey Burgers With Monterey Jack Food

GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH

Steps:

• Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
• Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
• Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
• Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
• Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.

MONTEREY JACK TURKEY BURGER (8 WWPOINTS)

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.

GRILLED TURKEY BURGERS WITH MONTEREY JACK

Steps:

• Heat your grill to high.
• Shape the ground turkey into 4 round patties about 1 1/2 inch thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Let rest for 5 minutes.
• Top each burger with 1 tablespoon of avocado mayonnaise and a few tablespoons of poblano pickle relish. Serve the remaining avocado mayonnaise on the side if desired.

TURKEY BURGERS

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

SPICY GRILLED TURKEY BURGERS

Steps:

• Preheat the grill.
• Mix together, but don't overmix, the burger ingredients and brush with oil.
• Place on the grill when hot and grill until the center is no longer pink.
• Place on warmed buns and top with any burger fixin's. I tried mayo and dill pickles and that was pretty good.

MONTEREY JACK BURGERS

Steps:

• Combine shredded cheese, pepper sauce, ground beef, chopped onion, and salt and pepper.
• Mix well, let stand for about 10 minutes and then shape into 8 burgers.
• Grill for about 5 to 6 minutes per side or to desired doneness.
• Brush inside of buns with butter and place cut side down on grill to brown very lightly.
• Serve burgers on warm buns with your favorite toppings.

GRILLED TURKEY BURGERS

Steps:

• Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
• Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
• When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
• Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
• Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.