Turkey Burgers With Chipotle Tartar Sauce Recipes

SPICY CHIPOTLE TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
• Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

AMY'S DELICIOUS TURKEY BURGERS

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.
• Place patties on the grill, and cook for about 5 minutes per side, until well done.

TURKEY-CHEDDAR-CHIPOTLE BURGERS

Steps:

• Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese pieces and salt. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165°F. Top each burger with 1 slice cheese. Cover grill; cook about 30 seconds longer or until cheese begins to melt.
• On bun bottoms, place lettuce and burgers; top each with 1 tablespoon salsa. Cover with bun top.

TURKEY BURGERS

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

TURKEY BURGERS WITH CHIPOTLE-CHILI TARTAR SAUCE

Steps:

• Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

TURKEY BURGERS WITH CREAMY CHIPOTLE SAUCE

Steps:

• Place turkey, onion, cilantro, mustard, and 1 teaspoon salt in a medium bowl. Season with pepper, and mix gently. Shape into four 1/2-inch-thick patties, cover, and refrigerate until cold and firm, about 30 minutes.
• Puree mayonnaise, sour cream, chile, and adobo sauce. Cover, and refrigerate for up to 1 day.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush grill with oil. Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, about 5 minutes per side. Top each burger with 2 cheese slices during final 30 seconds of cooking.
• Grill buns, flat sides down, until toasted, about 30 seconds. Spread chipotle mixture on cut sides of bun halves. Divide lettuce, burgers, bacon, and pickles among bottom halves of buns. Sandwich with top halves.

TURKEY BURGERS RECIPE BY TASTY

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!

TEX-MEX TURKEY BURGERS WITH CHIPOTLE MAYO

Steps:

• Make the mayo: In a large bowl, whisk together the mayonnaise, adobo sauce, lime juice, and salt. Cover and refrigerate for up to 2 days.
• Make the burgers: In a large bowl, combine the ground turkey, creamed corn, breadcrumbs, egg, onion, cilantro, cumin, salt, and pepper. Using your hands, mix together the ingredients just until combined. Shape the mixture into four patties.
• Heat a large skillet over medium heat, then coat the skillet with cooking spray. Add the patties and cook for 5 minutes on one side, then flip them and cook until they are no longer pink and have reached an internal temperature of 165 degrees F, an additional 10 minutes. Top each burger with a slice of cheese.
• Spread a portion of the chipotle mayo on the bottom half of each bun. Top the mayo with a burger, then add lettuce, tomato, avocado, and the top half of the bun and serve.

TURKEY BURGERS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Whisk first 6 ingredients in small bowl.
• Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.).
• Prepare barbecue (medium heat).
• Form ground turkey into four 1/2-inch-thick patties.
• Sprinkle with salt and pepper.
• Grill burgers until cooked through, about 5 minutes per side.
• Grill buns until just toasted.
• Spread 1 tablespoon sauce on bottom half of each bun.
• Top each with 1 burger, then 1 more tablespoon sauce.
• Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula.
• Cover with bun tops.
• Serve, passing remaining chipotle tartar sauce separately.