Lime Cilantro Turkey Burgers With Fresh Pico De Gallo Recipes

MEXICAN TURKEY BURGERS RECIPE

Steps:

• Cook patties according to package directions.
• Place coleslaw, cabbage, and cilantro into a medium sized bowl. Set aside.
• In a small bowl, whisk together lime juice, olive oil, and honey.
• Toss together slaw and dressing.
• Season with salt and pepper and serve immediately.*
• Combine all ingredients into a food processor.
• Pulse together until smooth.
• Season with salt, to taste and serve immediately!
• See recipe for full directions.
• Serve above ingredients in a bun with a sprinkle of cotija or feta and enjoy!

THE ULTIMATE TURKEY BURGERS FOR CILANTRO LOVERS

Steps:

• Make the sauce quickly first. Add all the ingredients to a bowl and mix well. Cover and set aside.
• Add the turkey, garlic, green onions, cilantro, and lime to a large bowl. Mix till combined, but don't over mix it. Its best to use clean hands for this. Shape the turkey mixture into equal sized balls for burgers (or smaller ones for meat balls)
• Press the balls to shape into burgers. They should be around 1/2 an inch thick at least. Sprinkle with salt and pepper on both sides.
• Heat a pan on medium high heat. When the pan is hot, add the oil and then the burgers to the pan. Cook for about 4 - 6 mins on each side until the burgers are cooked through. Remove from pan.
• Serve right away with the cilantro lime sauce, buns, and whatever toppings you like

LIME CILANTRO TURKEY BURGERS WITH FRESH PICO DE GALLO

Steps:

• For Pico: Combine all vegetables. Add lime juice, olive oil, salt, pepper, and cayenne, and stir. For best taste, allow to chill for an hour.
• For burgers: Mix all ingredients together except for salt and pepper, and form into six medium patties. Sprinkle freshly ground pepper and salt on both sides, to taste. Grill on medium high for about ten minutes, flipping once. Juice should run clear. For a fresh new take, serve burger bun-less with the pico. Or, serve on bun with monteray jack cheese and pico. Great with grilled pineapple and rice.
• NOTE: make sure the jalepenos are completely seeded, and that the white inner ribs have been removed.

FRESH PICO DE GALLO

Steps:

• After washing vegetables, dice/chop/mince and place in a steel or glass bowl. Add seasonings, oil and vinegar and gently mix. Do not over mix, as this will bruise the tomatoes.
• Store leftover pico de gallo cold to add to your favorite dishes for up to 36 hours.

PICO DE GALLO GARLIC BURGERS

Steps:

• Using your hands, squeeze excess liquid from pico de gallo.
• Mix all ingredients together.
• I use my hands as it tends to blend the ingredients better.
• Form into burgers (size is your choice).
• NOTE: The burgers will be very moist but should not fall apart, you will need a spatula to set them on the grill if you are not cooking on stovetop.
• Cook and enjoy with your favorite condiments.
• I grill the buns for added taste.
• I also love to make my own fresh french frys and when I pull them out of the deep fryer I sprinkle them with Tony Cachera's Cajun seasoning.
• You can use store brand pico de gallo, I however make my own but also love the recipes that are on Zaar.
• I couldn't narrow it down to one recipe to refer you to, so please do a search for your choice of recipe.
• I admit, I have fallen in love with Yai-Yai's Garlic Sauce, it is a very strong wonderful sauce (http://www. ultimategarlic. com).
• You can use fresh micned garlic as well.
• As I love garlic, if I used fresh I would probably use 2 to 3 cloves at least.

PICO DE GALLO

Steps:

• Combine all ingredients; cover and refrigerate for at least an hour.
• This tastes best the same day that it's made, but is okay the next day.