Knife And Fork Chili Turkey Burgers Recipes

LOW CARB KNIFE AND FORK CHILI TURKEY BURGERS RECIPE - (4/5)

Steps:

• 1 Spray a large sauté pan with cooking oil and set aside. (I use an indoor nonstick electric pancake griddle and make them all at once! And make them "slider" size for fun--the sliders are easy to make on the griddle too!) 2 Place all of the ingredients, except the extra fixings, into a bowl and mix well with your hands. (You may want to wear plastic gloves, since the chili powder may turn your hands red.) 3 Form the meat mixture into 10 patties. 4 Cook the turkey burgers in the sauté pan over medium-high heat for 6 to 7 minutes on each side, until completely cooked throughout. (Poultry MUST be fully cooked. No medium-rare for these patties!) 5 Serve as a meal with the traditional burger toppings or use your own low carb favorites! HELPFUL HINTS These can also be grilled; just make sure that the grill is preheated well and that you do not try to flip the burgers until they are well-marked or they stick to the grates. Calories:220|Fat:12.5g| Protein:26g| Fiber:0g|Net Carbs:1.5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

ASIAN TURKEY BURGERS

Steps:

• Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.
• Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
• In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
• Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.
• Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.
• Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

THANKSGIVING FLAVORED TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Heat the butter in a skillet over medium-low heat, and cook and stir the onion and celery until the onion is soft and translucent, about 5 minutes.
• Place the cooked onion and celery in a large bowl with the ground turkey, stuffing mix, and eggs; mix to thoroughly combine. Form the mixture into 16 patties. Unlike hamburger, these patties will not change shape while cooking, so make them even in size.
• Grill the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each patty on a hamburger bun, and top with cranberry sauce and a dollop of whipped cream cheese to serve.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.