Naked Turkey Burgers With Pico De Gallo Food

MEXICAN TURKEY BURGERS RECIPE

Steps:

• Cook patties according to package directions.
• Place coleslaw, cabbage, and cilantro into a medium sized bowl. Set aside.
• In a small bowl, whisk together lime juice, olive oil, and honey.
• Toss together slaw and dressing.
• Season with salt and pepper and serve immediately.*
• Combine all ingredients into a food processor.
• Pulse together until smooth.
• Season with salt, to taste and serve immediately!
• See recipe for full directions.
• Serve above ingredients in a bun with a sprinkle of cotija or feta and enjoy!

TACO TURKEY BURGER

Steps:

• Add the turkey, onion, chili powder, garlic power, salt, coriander, cumin and pepper to a bowl and stir until combined. Shape the mixture into 4 burgers and refrigerate for 30 minutes.
• Heat the oil in a cast-iron skillet over medium-high heat. Add the burgers and cook for about 5 minutes; flip and cook until the internal temperature registers 165 degrees F, another 4 to 5 minutes, topping the burgers with the cheese in the last 2 minutes.
• Transfer the burgers to the buns and top with tortilla chips, pickled jalapenos, pico de gallo and guacamole.

NAKED TURKEY BURGERS WITH PICO DE GALLO

Steps:

• In a large glass bowl, combine all pico de gallo ingredients and set aside until ready to use.
• In a large bowl, combine ground turkey, oat flour, garlic, onion powder, oregano, dijon mustard, Worcestershire sauce, sea salt, and pepper to taste. Stir well to combine, then divide your mixture into 6 equal parts.
• Using your hands create 1'' thick patties, then with your thumb, gently press in the
• center to create a small dimple as shown. This will help the patty hold its flat shape when grilling.
• Indoor grilling:
• Heat a large grill pan over medium-high heat and lightly spray it with oil. Add burgers to the pan and reduce the heat a bit. Cook on one side for about 3-4 minutes, then flip and continue too cook until nicely browned. Flip over a couple of times more to make sure that your burgers are cooked through.
• Outdoor grilling:
• Spray your grill grates with avocado oil, and once hot enough, add on the burgers patties. Cook on medium heat for about 5 minutes on each side, or until cooked through.
• To serve:
• Serve burgers hot and top them generously with pico de gallo.
• Enjoy!

LIME CILANTRO TURKEY BURGERS WITH FRESH PICO DE GALLO

Steps:

• For Pico: Combine all vegetables. Add lime juice, olive oil, salt, pepper, and cayenne, and stir. For best taste, allow to chill for an hour.
• For burgers: Mix all ingredients together except for salt and pepper, and form into six medium patties. Sprinkle freshly ground pepper and salt on both sides, to taste. Grill on medium high for about ten minutes, flipping once. Juice should run clear. For a fresh new take, serve burger bun-less with the pico. Or, serve on bun with monteray jack cheese and pico. Great with grilled pineapple and rice.
• NOTE: make sure the jalepenos are completely seeded, and that the white inner ribs have been removed.

PICO DE GALLO GARLIC BURGERS

Steps:

• Using your hands, squeeze excess liquid from pico de gallo.
• Mix all ingredients together.
• I use my hands as it tends to blend the ingredients better.
• Form into burgers (size is your choice).
• NOTE: The burgers will be very moist but should not fall apart, you will need a spatula to set them on the grill if you are not cooking on stovetop.
• Cook and enjoy with your favorite condiments.
• I grill the buns for added taste.
• I also love to make my own fresh french frys and when I pull them out of the deep fryer I sprinkle them with Tony Cachera's Cajun seasoning.
• You can use store brand pico de gallo, I however make my own but also love the recipes that are on Zaar.
• I couldn't narrow it down to one recipe to refer you to, so please do a search for your choice of recipe.
• I admit, I have fallen in love with Yai-Yai's Garlic Sauce, it is a very strong wonderful sauce (http://www. ultimategarlic. com).
• You can use fresh micned garlic as well.
• As I love garlic, if I used fresh I would probably use 2 to 3 cloves at least.