Turkey Burger Chili Food

SERIOUSLY, THE BEST HEALTHY TURKEY CHILI

Steps:

• Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
• Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
• Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

TURKEY BURGER CHILI FROM HUNGRY GIRL FAST & EASY

Steps:

• Bring a large pot sprayed with nonstick spray to medium-high heat. Add turkey, pepper, onion, and 1 tsp. chili seasoning. Cook and crumble until turkey is fully cooked and veggies have mostly softened, about 7 minutes.
• Add remaining ingredients, including remaining 1 tsp. chili seasoning. Stirring occasionally, cook until veggies are tender and chili is hot and well mixed, about 2 minutes.

THE T2: TURKEY CHILI-TOPPED TURKEY CHILI BURGERS WITH RED PEPPER SLAW AND FUNKY FRIES

Steps:

• Preheat oven to the temperature listed on the sack of fries.
• Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve.
• While chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side.
• When you place the burgers in the pan, the timing is right to add the fries to the preheated oven.
• While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce ¿ just eyeball it, with about 3 tablespoons vinegar, 1 tablespoon sugar and 1 teaspoon salt. Add the red pepper strips, red onion and red cabbage to the bowl and toss to combine. Add some pepper, to taste.
• Chop the last 2 cloves of garlic. Add about a teaspoon of salt to garlic and using the flat of your knife blade, mash the garlic and salt into paste. Place the paste in a small bowl with 3 tablespoons butter, cut into chunks. Melt the butter and paste together on high in the microwave 20 seconds or so. Remove the fries from the oven and toss with melted butter and lots of parsley and adjust seasoning to your taste.
• Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place and serve the burgers with piles of red pepper slaw and funky fries.

KNIFE-AND-FORK CHILI TURKEY BURGERS

Steps:

• Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.
• Divide the meat mixture into 10 equal-sized patties.
• Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side. (An instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)
• Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

TURKEY AND BLISTERED GREEN CHILE BURGER

Steps:

• Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
• For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
• For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
• For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
• For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
• Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
• To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.

TURKEY CHILI

Steps:

• In a large skillet, cook and crumble turkey with celery, onion and pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn., Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, until flavors are blended, 5-6 hours., Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.

TURKEY BURGERS WITH CHIPOTLE-CHILI TARTAR SAUCE

Steps:

• Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHILI TURKEY BURGERS

Steps:

• Mix all the ingredients, except the oil, together with your hands, in a bowl.
• Divide into 10 equal patties.
• Broil, grill or pan fry: Heat 2 Tb. oil in a large skillet over medium-high heat. Working in batches, cook the burger, turning once, until lightly browned and cooked through, about 7 minute per side.
• Divide the burgers among plates- 2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato,onion and pickle on top.
• I like to eat mine on a bed of lettuce with taco sauce, tomato, onions and tortilla chips.

TURKEY BURGER CHILI

Steps:

• 1. Brown turkey burger pepper garlic onion fennel worchestershire sauce in a skillet or on the bottom of our chili pot.
• 2. After it is browned if not browned in the pan your going to make the chili in transfer to chili pan and add the rest of the ingredients. Be sure to rinse the kidney beans.
• 3. Add the additional spices listed and Simmer for 20 minutes.
• 4. Serve in bowls and place cheddar cheese and onion on top if desired.

CHILI TURKEY BURGERS

Steps:

• Combine salsa ingredients in a food processor until fully pureed. Refrigerate all but the 1/3 c needed for the burgers.
• Lightly coat a non-stick griddle with the olive oil and pre-heat to 350 degrees.
• Without cleaning the food processor, combine the turkey, black beans, onions, salsa and spices. Pulse until beans and onions are evenly distributed.
• Make the burger mix into 4 patties (these are large so the mix can easily make 6 patties instead).
• Lightly coat a griddle with the olive oil. Cook the burgers for 4 or 5 minutes on each side, until they are browned but not dried out. The burgers are very moist so be careful flipping them.
• Serve on whole grain buns with chips and the remaining salsa.

GRILLED GREEN CHILE TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
• Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.