Pepper Jack Turkey Burgers With Sun Dried Tomato Mayonnaise Food

JALAPEñO PEPPER JACK TURKEY BURGERS

Steps:

• Whisk all of the first 11 ingredients together (not the 12th ingredient, the ground turkey) in a large bowl. Once completely combined, add the ground turkey and use your hands, a rubber spatula, or wooden spoon to thoroughly mix. Once completely combined, form the mixture into 6 plump and compact patties. The patties will weigh around 6 ounces each and be a heaping 1/2 cup each.
• Place the patties onto a parchment paper lined baking sheet, baking pan, or plate. Cover tightly then refrigerate for at least 30 minutes and up to 24 hours. This ensures the patties will hold their shape. You can also freeze the patties for up to 3 months. Thaw in the refrigerator.
• Clean the grill and grease with vegetable oil. Pour a little vegetable oil on a paper towel and carefully rub all over the grates. Preheat grill to high. Place cold turkey burgers on heated grill and cook for 5 minutes with the lid closed. Flip burgers over and cook covered for an additional 3 minutes or until a meat thermometer registers 165°F (74°C). If adding cheese, place a slice of cheese on the burger for the last 30 seconds. Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them.
• Serve on hamburger bun with desired toppings.
• Store leftover turkey burgers in the refrigerator for up to 5 days.

GREEK TURKEY BURGERS WITH TOMATO SALAD

Steps:

• Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl. Toss the tomatoes with the chopped pepperoncini, the remaining 1 tablespoon brine, 2 tablespoons olive oil, half of the scallions and half of the mint in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Refrigerate the mayonnaise and the tomato salad while you make the burgers.
• Combine the turkey, grated zucchini, feta, oregano, the remaining scallions and mint, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and mix well with your hands. Form into 4 oblong patties, about 4 inches wide and 1/2 inch thick.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Cut off a piece of each pita to open. Serve the burgers and zucchini sticks in the pitas and drizzle with the mayonnaise sauce. Serve with the tomato salad.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

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.

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.

TURKEY BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
• Divide the turkey mixture into 4 equal portions and shape into 4 patties.
• Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3-4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3-4 minutes more.
• Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
• Enjoy!

GOURMET BURGERS WITH SUN-DRIED TOMATO

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.

SUN-DRIED TOMATO MAYONNAISE

Steps:

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

SUN-DRIED TOMATO BURGERS

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.