Taco Turkey Burger Food

TACO TURKEY BURGERS

Steps:

• Heat greased grill pan on medium heat.
• Open 4 buns; place, cut sides down, on hot grill pan. Grill 1 to 2 min. or until lightly toasted.
• Meanwhile, process remaining bun in food processor until fine crumbs form; place in medium bowl. Add turkey, egg, taco seasoning and 1 cup cheese; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
• Remove toasted buns from grill pan; set aside. Add turkey patties and peppers to pan. Grill 8 to 10 min. or until burgers are done (165°F) and peppers are crisp-tender, turning burgers after 5 min. and stirring peppers occasionally.
• Top burgers with remaining cheese; grill 1 min. or until melted.
• Fill buns with burgers and peppers.

SOUTHWEST TURKEY BURGERS

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

TACO BURGERS

Steps:

• Preheat a grill or grill pan to medium-high heat.
• In a medium bowl, mix together the chuck, salt, cumin and paprika. Divide into 4 even patties and drizzle with a touch of olive oil. Grill the burgers until deep brown and just barely cooked through, 3 to 4 minutes per side.
• Pile a bed of lettuce on the bottom of each bun. Top with a patty, some cheese and a slice of tomato. Top with pickled jalapenos and sour cream if desired.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

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.

TACO TURKEY BURGERS

Steps:

• Add all ingredients to a large bowl and combine with a fork (don't over mix).
• Scoop out turkey mixture by rough 1/3 cup onto wax paper lined cookie sheet, adjust as needed. You should end up with 8 equal mounds.
• Form each mound into a patty.
• Cook in a skillet over medium heat or grill, approximately 4 minutes on each side or until cooked through (completely opaque in center).
• Serve with your favorite toppings on an Arnold Sandwich thin.
• FREEZING DIRECTIONS: with patties equally spaced on cookie sheet, place into freezer for about an hour.
• Once solid, place each burger in its own zip lock bag.
• Place all burgers in a gallon zip lock bag or air tight container and store in the freezer.
• Place frozen patties in refrigerator to thaw overnight or during the day, or sit out on the counter an hour or so before dinner (they thaw pretty quickly).
• Cook as directed above.

TACO TURKEY BURGER SLIDERS

Steps:

• Preheat the oven to 400 degrees.
• Combine the turkey, oats, onion, pepper, Worcestershire sauce, and seasoning in a large bowl; gently mix. Shape into 12 (2 inch) burgers.
• Heat the oil in a large skillet over medium heat. Cook the burgers 5 minutes per side or until browned and cooked through.
• Meanwhile, split the rolls and lightly toast in the oven. Place the burgers on the toasted rolls. Top with tomato and spinach. Spread dressing on the top bun. Serve warm.