TACO TURKEY BURGER
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Add the turkey, onion, chili powder, garlic power, salt, coriander, cumin and pepper to a bowl and stir until combined. Shape the mixture into 4 burgers and refrigerate for 30 minutes.
- Heat the oil in a cast-iron skillet over medium-high heat. Add the burgers and cook for about 5 minutes; flip and cook until the internal temperature registers 165 degrees F, another 4 to 5 minutes, topping the burgers with the cheese in the last 2 minutes.
- Transfer the burgers to the buns and top with tortilla chips, pickled jalapenos, pico de gallo and guacamole.
TACO TURKEY BURGERS
"We love the flavors of Tex-Mex foods, so I combined them with the traditional hamburger. These uniquely different burgers are a healthy change of pace on the grill." Jennifer Feindt - Milford, DE
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into four patties., In a large skillet, cook burgers in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear., Sprinkle with cheese. Serve on buns with salsa and sour cream.
Nutrition Facts : Calories 497 calories, Fat 28g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 789mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
BARBECUE TURKEY SLIDERS
Crispy onions, 3-pepper Colby Jack cheese, and a sweet barbecue sauce are the perfect toppings on these turkey meatball sliders.
Provided by thedailygourmet
Categories BBQ Sauce
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
- Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
- Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.4 g, Cholesterol 106.7 mg, Fat 22.3 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 7.7 g, Sodium 838.9 mg, Sugar 8.3 g
TURKEY BURGER SLIDERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 12 mini burgers
Number Of Ingredients 17
Steps:
- Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide.
- Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.
- Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking.
TACO TURKEY BURGER SLIDERS
Easy mini turkey burgers for a quick lunch or dinner. For the dressing I use the Marketside Chipotle Ranch Yogurt dressing form Wal-Mart.
Provided by Neo_Soul_Cook1111
Categories Poultry
Time 20m
Yield 3 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Combine the turkey, oats, onion, pepper, Worcestershire sauce, and seasoning in a large bowl; gently mix. Shape into 12 (2 inch) burgers.
- Heat the oil in a large skillet over medium heat. Cook the burgers 5 minutes per side or until browned and cooked through.
- Meanwhile, split the rolls and lightly toast in the oven. Place the burgers on the toasted rolls. Top with tomato and spinach. Spread dressing on the top bun. Serve warm.
Nutrition Facts : Calories 623, Fat 31, SaturatedFat 6, Cholesterol 91.2, Sodium 972.5, Carbohydrate 54.1, Fiber 4.6, Sugar 8, Protein 33.6
TACO TURKEY BURGERS
Get the best of both worlds with our Taco Turkey Burgers recipe. Turkey burgers get a taco twist in this amazing Taco Turkey Burgers recipe!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill pan on medium heat.
- Open 4 buns; place, cut sides down, on hot grill pan. Grill 1 to 2 min. or until lightly toasted.
- Meanwhile, process remaining bun in food processor until fine crumbs form; place in medium bowl. Add turkey, egg, taco seasoning and 1 cup cheese; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
- Remove toasted buns from grill pan; set aside. Add turkey patties and peppers to pan. Grill 8 to 10 min. or until burgers are done (165°F) and peppers are crisp-tender, turning burgers after 5 min. and stirring peppers occasionally.
- Top burgers with remaining cheese; grill 1 min. or until melted.
- Fill buns with burgers and peppers.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 150 mg, Sodium 900 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 6 g, Protein 33 g
TACO TURKEY BURGERS
These burgers are a great alternative to beef, are super easy to throw together, and freeze extremely well! I make 2 batches at a time and freeze them for quick lunches/dinners. Convenient tip: Arnold Sandwich Thins also come 8 in a pack and can be frozen, so you'll have just enough for your burgers!
Provided by MariaMiller
Categories Lunch/Snacks
Time 18m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a large bowl and combine with a fork (don't over mix).
- Scoop out turkey mixture by rough 1/3 cup onto wax paper lined cookie sheet, adjust as needed. You should end up with 8 equal mounds.
- Form each mound into a patty.
- Cook in a skillet over medium heat or grill, approximately 4 minutes on each side or until cooked through (completely opaque in center).
- Serve with your favorite toppings on an Arnold Sandwich thin.
- FREEZING DIRECTIONS: with patties equally spaced on cookie sheet, place into freezer for about an hour.
- Once solid, place each burger in its own zip lock bag.
- Place all burgers in a gallon zip lock bag or air tight container and store in the freezer.
- Place frozen patties in refrigerator to thaw overnight or during the day, or sit out on the counter an hour or so before dinner (they thaw pretty quickly).
- Cook as directed above.
Nutrition Facts : Calories 116.5, Fat 1.3, SaturatedFat 0.4, Cholesterol 67.2, Sodium 602.1, Carbohydrate 6.2, Fiber 1.5, Sugar 1.7, Protein 19.3
MEXICAN TURKEY BURGERS
Inspired by Mexican tortillas, American burgers, and delicious breadcrumb coatings, I created this recipe. The whole family loves it, and whoever gets this recipe in hand passes it on. So I thought it was time to share it with you.
Provided by Daniel den Hoed
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Coat a medium baking dish with cooking spray.
- Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly.
- In a small bowl, mix the salsa and 1/2 the corn. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. Divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. Arrange coated patties in the prepared baking dish.
- Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165 degrees F (75 degrees C).
- Warm the tortillas in the microwave, about 30 seconds on High. Wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. Sprinkle with remaining corn to serve.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 64.5 g, Cholesterol 62.2 mg, Fat 17.5 g, Fiber 5.4 g, Protein 25.2 g, SaturatedFat 5.2 g, Sodium 1445.2 mg, Sugar 7.8 g
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