Last night, Chuck and I ventured into the land of ground turkey. “That’s not so adventurous,” you say, right? Well, you’re correct … but Chuck doesn’t care for ground turkey, and he decided to be a sport and give the “Southwestern Turkey-Cheddar Burgers with Grilled Onions” recipe from Cooking Light’s Way to Cook: The Complete Visual Guide to Everyday Cooking a try.
The results? Amazing! The wheat germ added a nuttiness that complemented the turkey and spices, and now we have another great burger to add to our healthy eating repetoire. (Note: We did make a few minor adjustments to the recipe, which I’ve described below.)
Southwestern Turkey-Cheddar Burgers with Grilled Onions
3/4 cup finely chopped Maui or other sweet onion
1/3 cup wheat germ
1 1/2 teaspoons ancho chile powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 pounds ground turkey breast
4 ounces extrasharp cheddar cheese, thinly sliced [We used Prairie Breeze from Milton Creamery; try it, you’ll thank me!]
6 (1/2-inch-thick) slices Maui or other sweet onion [We substituted a “red onion marmalade” that we made; recipe for it below.]
6 (2-ounce) Kaiser rolls, split [We substituted whole wheat English muffins from Rudi’s Organic Bakery.]
1. Prepare grill.
2. Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
3. Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
4. Place onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until browned and tender.
5. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, and top half of roll.
Makes 6 servings; serving size = 1 burger: calories 395; fat 10.7 g; protein 32.8 g; carbohydrates 42.6 g; fiber: 3.3 g; Weight Watchers points = 8.
Red Onion Marmalade
1 large red onion, sliced
1 tablespoon honey
1 tablespoon balsamic vingear
1/2 cup red wine
1. Saute onions in pan sprayed with olive oil mister until wilted.
2. Add honey, balsamic vinegar, and red wine.
3. Simmer until liquid evaporates and onions are candied, then reduce until almost dry.
Makes 1 cup compote; Weight Watchers points per cup = 3.
We also attempted to make some baked sweet potato fries “off the cuff” to accompany our burgers. Unfortunately, we have to chalk the fries up as our first culinary catastrophe; they just weren’t good. I do have an actual recipe for baked sweet potato fries, which we’ll try next week. Stay tuned!