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
"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.
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
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
CALIFORNIA TURKEY BURGER
We top a turkey burger with our favorite superfoods to make a delicious weeknight dinner. Avocado takes mayonnaise to the next level, and a smear of kale-and-almond pesto amps up the antioxidants.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat.
- Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
- Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
- Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
- Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.
TURKEY BURGERS RECIPE BY TASTY
These turkey burgers are super versatile! Serve on buns with all of the classic fixings, or sub in your own favorite flavors (sun-dried tomatoes, spinach, and feta, anyone?). They also keep well in the fridge or freezer-make a double batch to keep on hand for easy protein to add to any meal!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
- Divide the turkey mixture into 4 equal portions and shape into 4 patties.
- Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3-4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3-4 minutes more.
- Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
- Enjoy!
Nutrition Facts : Calories 247 calories, Carbohydrate 6 grams, Fat 14 grams, Fiber 0 grams, Protein 21 grams, Sugar 0 grams
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
TEX-MEX TURKEY BURGERS
Flavored with taco seasoning and cilantro and topped with salsa and sour cream, these Southwestern turkey burgers are so good. I round out the menu with roasted corn on the cob and deep fried pita pieces topped with cinnamon. -Nancy Bourget, Round Rock, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the turkey, taco seasoning and cilantro; shape into four patties. Grill, covered, over medium heat or broil 4-6 in. from the heat for 5 minutes on each side., Sprinkle cheese over burgers; grill 2-3 minutes longer or until a thermometer reads 165° and juices run clear. Combine sour cream and salsa. Serve burgers on buns with sour cream mixture and lettuce.
Nutrition Facts : Calories 584 calories, Fat 34g fat (13g saturated fat), Cholesterol 137mg cholesterol, Sodium 1233mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 36g protein.
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TACO TURKEY BURGER RECIPE - WITH VIDEO - RACHEL COOKS®
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Ratings 14Calories 403 per servingCategory Sandwiches, Burgers & Wraps
- Place oven rack 4-5 inches from heat. Turn oven on to Broil. Prepare sheet pan by lining with foil.
- To a large bowl, add ground turkey, taco seasoning, crushed tortilla chips, and beaten egg. Grate the onion over the bowl to catch all the juice. Mix everything together using your hands until it is combined. Do not overmix.
- Form into four equal patties, pressing down the middle of each so they are slightly thinner in the middle. Arrange on prepared sheet pan.
- Broil about 6 minutes (or until golden brown), flip over, cook for another 2-3 minutes, add cheese slices, and cook for one more minute or until cheese is melted and burgers are cooked through to 165°F.
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