Salsa Turkey Burgers Recipes

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SALSA TURKEY BURGERS



Salsa Turkey Burgers image

This recipe was featured in an email this morning from the www.sparkrecipes.com website. Lots of good reviews. Submitted by JIMINNYC. "Quick, easy and tasty turkey burgers with a kick."

Provided by senseicheryl

Categories     High Protein

Time 20m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 6

1 lb ground turkey (99% fat free)
1/3 cup seasoned bread crumbs
4 tablespoons chunky salsa (use medium or hot for extra kick)
1 dash chili powder (optional)
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients until well mixed.
  • Add salt and pepper to taste.
  • Divide into 4 patties.
  • Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.

Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 2.7, Cholesterol 89.8, Sodium 381.4, Carbohydrate 7.9, Fiber 0.8, Sugar 1.1, Protein 21.5

TURKEY BURGERS WITH SALSA



Turkey Burgers With Salsa image

This is one of our family's favorites, and it's pretty healthy, too. I usually double the recipe because it reheats beautifully. I haven't tried to freeze the burgers, but I don't know why that wouldn't work.

Provided by Knitting Granny

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs ground turkey
2 tablespoons cornmeal
2 (3 ounce) cans chopped green chilies, divided
1 tablespoon lime juice, fresh is best but bottled will work
1 egg whites or 1 egg
3 teaspoons cumin, divided
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon canola oil
1 cup frozen whole kernel corn or 1 (14 ounce) can whole kernel corn, well drained
1 (14 ounce) can crushed tomatoes or 14 ounces diced tomatoes

Steps:

  • In a large bowl and using your hands mix together the ground turkey, cornmeal, 1 can of the green chilis, lime juice, egg white (or egg), 2 teaspoons cumin, chili powder, salt and pepper.
  • Form turkey mixture into 4 or 5 patties.
  • Heat canola oil in a large fry pan, or if making a double recipe an electric griddle works great.
  • Fry patties about 3 to 5 minutes on each side or until no longer pink in the middle. If making a double batch, as patties are cooked, keep warm in a 150 degree oven on a heat-proof plate.
  • Meanwhile, in a small sauce pan, combine the crushed tomatoes, corn, 1 can chopped green chilis and 1 teaspoons cumin.
  • Heat the "salsa" until bubbly and thoroughly hot.
  • Serve patties with salsa spooned over the top.

Nutrition Facts : Calories 350.4, Fat 16.5, SaturatedFat 3.6, Cholesterol 112.1, Sodium 671.9, Carbohydrate 23.6, Fiber 3.9, Sugar 6.1, Protein 29.3

OAXACAN TURKEY BURGERS WITH CHIPOTLE SALSA



Oaxacan Turkey Burgers With Chipotle Salsa image

Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market's concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 1m

Yield 4 serving(s)

Number Of Ingredients 23

1 1/2 lbs ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure dried ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch ground cinnamon
vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds (pepitas)
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped, with
2 teaspoons of the adobo sauce
2 1/2 tablespoons finely chopped fresh cilantro
coarse salt
1/2 teaspoon brown sugar

Steps:

  • Chipotle Salsa:.
  • Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
  • Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
  • Burgers:.
  • Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
  • Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.

Nutrition Facts : Calories 490.7, Fat 20.5, SaturatedFat 4.9, Cholesterol 117.5, Sodium 760.8, Carbohydrate 37, Fiber 6.1, Sugar 7, Protein 42.5

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