RACHAEL'S TURKEY CHILI CHEESE BURGERS
20-32 ounces ground turkey (see my comments below)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon Montreal steak seasoning
1 teaspoon salt
2 ounces onion, chopped, 1/2 medium
1/3 cup red bell pepper, minced, 1 1/2 ounces
2 cloves garlic, minced
1 teaspoon Tabasco
4 ounces cheddar cheese, cut in 1/4" dice
Mix all of the ingredients well and divide into 4 patties. Grill or pan fry.
Make 4 servings
Can be frozen
With 20 ounces ground turkey:
Per Serving: 328 Calories; 20g Fat; 35g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With 32 ounces ground turkey:
Per Serving: 448 Calories; 26g Fat; 52g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is my tweaked version of a Rachael Ray recipe. She topped hers with a homemade chili. That sounded really good, but I thought the carbs would be a little over the top. She used 2 tablespoons of chili powder, 1 tablespoon cumin and 1 tablespoon steak seasoning in hers. I thought that much less would still be plenty of seasoning. I bought the cheaper Honeysuckle White ground turkey that comes in rolls so I used a full 2 pounds figuring that more fat would cook out and I'd end up with about the same amount of meat anyway. I don't recommend using the really cheap Jennie-O ground turkey in a roll though. Every time I've used it, it had tiny bits of bone in it and the texture was very unappetizing and rubbery.
Although these burgers have a nice flavor, I think that all of the cheese leaked out while grilling them and they got a little dry. I probably grilled them a little too long, but it was hard to tell when they were cooked through. I think they might be better topped with Rachael's chili or some kind of sauteed veggies or a sauce of some kind.