Spicy Jalapeno Turkey Burgers With Creamy Slaw 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.

TURKEY JALAPEñO BURGERS

Steps:

• In a large bowl, add all of the burger ingredients and mix together until well incorporated but not over mixed.
• Shape into 4 patties about 1-inch thick. Cover with plastic wrap and refrigerate for at least an hour.
• Clean and liberally grease an outdoor grill and preheat for 10 minutes.
• Place the burgers on the grill, close the cover and cook over medium-high heat for 8-10 minutes. Flip the patties over and cook for another 8-10 minutes, or until the burgers reach an internal temperature of 165F.
• Remove from heat and serve on a bun with desired toppings.

JALAPEñO TURKEY BURGERS!

Steps:

• Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
• Place turkey, herbs, spices and lime in bowl and use hands to mix well.
• Form into four patties.
• Place pan on medium heat.
• Add olive oil to bottom of pan.
• When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
• Top with guacamole, pico de gallo and poached egg if desired!

TURKEY BURGERS WITH SPICY SLAW

Steps:

• In a large bowl, combine the turkey, egg, cilantro, 1/2 tsp. salt, and 1/4 tsp. pepper. Shape into four 1/2-inch-thick patties and refrigerate for at least 10 minutes.
• Meanwhile, in a medium bowl, combine the coleslaw mix, mayonnaise, jalapeño, lime juice, and 1/2 tsp. salt.
• Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the burgers, flipping once, until grill marks appear, 4 to 6 minutes per side. Brush the tops of the burgers with some of the sauce, flip, and cook until the sauce caramelizes in spots, about 2 minutes. Brush the tops with more sauce, flip, and cook until the burger is cooked through (165°F).
• Top the burgers with the cheese and continue to grill until the cheese melts, about 1 minute.
• Serve on the rolls, topped with the slaw and more barbecue sauce, if you like.

JALAPENO-SWISS TURKEY BURGERS

Steps:

• Combine turkey, onion, salt and pepper; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side., Top each burger with 1 slice cheese, jalapeno slices and a second slice of cheese. Grill or broil 1-2 minutes to melt cheese. Serve on buns; top as desired.

SOUTHWEST TURKEY BURGERS

Steps:

• Combine turkey, eggs, onion, bread crumbs, 2 tablespoons oil, jalapenos, Worcestershire, mustard, paprika, chili powder, and cumin in a bowl. Form into 8 patties. Season lightly with salt and pepper.
• Heat remaining olive oil in a saute pan over medium to medium-high heat. Place patties in the hot pan and cover partially to help retain moisture, but not so much that the patties braise (boil). Cook until browned and halfway cooked through, about 4 minutes. Continue to cook until no longer pink and an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C), about 3 minutes more.
• Serve patties on toasted buns with guacamole and salsa.

SPICY TURKEY BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
• Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

SPICY JALAPENO TURKEY BURGERS WITH CREAMY SLAW

Steps:

• To make the aioli place the egg, white wine vinegar, and sea salt into a blender. Secure the lid and blend on the lowest speed while slowly drizzling in the avocado oil. Increase the speed as you go adding the oil steadily until it's completely emulsified, and too thick to blend well. Add the chopped jalapeno, and blend for 5 seconds or so to combine, but not pulverize. This aioli recipe makes 1 cup so 3/4 cup goes in the slaw, with the remainder going on top of the burgers.
• Toss all the ingredients for the creamy slaw together in a large bowl, and set aside.
• Preheat the grill over high heat. Make sure your grill is cleaned and lightly oiled so the burgers don't stick, (poultry burgers are lean). While the grill heats, mix together the ground turkey, sea salt, pepper, coconut aminos, and chopped jalapeno. Form the mixture into 4 patties.
• Rinse any dirt off the portabello mushrooms, remove the stems, and scrape the gills out with a spoon.
• Lower the heat on the grill to medium high, and place the burger patties and portabello mushrooms on the grill evenly spaced for the most even cooking. Grill the mushrooms for 3-4 minutes before turning over and cooking another 3-4 minutes. Cook the burgers for about 8 minutes, or until they're easy to turn over, then cook and additional 6-8 minutes, or until they're no longer pink in the center. The mushrooms will finish before the burgers, just place them on a serving plate and set them aside until the burgers finish.
• Serve the portabello mushrooms topped with lots of slaw, a burger patty, about 1 Tablespoon aioli each, and the tomatoes slices. Serve immediately.
• Leftover burgers are great crumbled into the slaw, and eaten for lunch over the next couple of days.

GRILLED TURKEY BURGERS WITH SWEET PICKLES & SPICY COLE SLAW

Steps:

• Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
• Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
• Form the meat mixture into four 1-inch-thick patties.
• Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
• Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
• To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
• Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
• SPICY COLE SLAW.
• Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
• Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
• Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.

JALAPENO TURKEY BURGERS

Steps:

• Remove the seeds from the jalapeno and mince.
• Combine the turkey, egg yolk, jalapeno, garlic, Worcestershire sauce, and tomato paste.
• Form the mixture into four patties.
• Grill the burgers until done, about 8 minutes on each side.
• Serve with shredded Monterrey Jack cheese melted over top on a whole wheat bun, and enjoy!