Taco Turkey Burger Recipes

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

Steps:

• In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160° and juices run clear., Top each burger with a cheese slice; heat just until cheese begins to melt. Serve on buns with lettuce, tomato and, if desired, salsa.

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.

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.

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.

Steps:

• Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.
• Stir in chili powder, salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.
• Divide meat mixture, cheese, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.