Southwest Turkey Burgers
Cooking Mistake: Dried out turkey burgers that stick to the grill. Next time, add a little heart-healthy fat to help the meat stay moist and juicy.
A well-made turkey burger is a delicious, lower-fat backyard grill treat, but if you don't compensate for the leanness of the meat, you could be eating turkey-flavored particleboard. Mostly it's a matter of getting the patty off the grill before it dries out (or sticks and falls apart)-a job made trickier by the need to cook poultry to 165°. So, to avoid sawdust syndrome, add a little fat to the meat. Yes, add fat. This might seem counterproductive, but it's not if you use a fat that's heart-healthy.
The fat in question? Olive oil. Stirring in two tablespoons olive oil per pound of ground turkey keeps the burgers moist and juicy and also helps them form a nicely browned crust on the outside that won't stick to the grill.
Even better: Sauté 1 cup diced onion in 2 tablespoons olive oil until nice and tender, let cool slightly, and then mix the onion and oil from the pan into a pound of ground turkey to form four patties. The oil-coated onions do a marvelous job of adding both moisture and flavor to lean poultry burgers, and you get a hit of that nice, oniony sweetness, too.
Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be. Serve these delicious burgers with Grilled Corn.
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.