Turkey Burgers With Salsa Recipes

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• Combine all ingredients until well mixed.
• Add salt and pepper to taste.
• Divide into 4 patties.
• Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.

Steps:

• Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties no more than 1-inch thick. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves.
• Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.

Steps:

• Chipotle Salsa:.
• Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
• Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
• Burgers:.
• Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
• Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.

Steps:

• In a large bowl and using your hands mix together the ground turkey, cornmeal, 1 can of the green chilis, lime juice, egg white (or egg), 2 teaspoons cumin, chili powder, salt and pepper.
• Form turkey mixture into 4 or 5 patties.
• Heat canola oil in a large fry pan, or if making a double recipe an electric griddle works great.
• Fry patties about 3 to 5 minutes on each side or until no longer pink in the middle. If making a double batch, as patties are cooked, keep warm in a 150 degree oven on a heat-proof plate.
• Meanwhile, in a small sauce pan, combine the crushed tomatoes, corn, 1 can chopped green chilis and 1 teaspoons cumin.
• Heat the "salsa" until bubbly and thoroughly hot.
• Serve patties with salsa spooned over the top.

Steps:

• Wash, trim and finely chop one of the tomatoes, as if making salsa. Finely chop the onion, and mince the garlic.
• Wash, trim, seed and mince the jalapeno. Wash and finely chop the cilantro and parsley. Shred the mozzarella. Combine all these ingredients with the oil, ground turkey, salt and pepper, and shape into 6 patties.
• Heat a nonstick pan until it is medium-hot, and saute the patties until they are browned on both sides and cooked through, 5 to 7 minutes. Slice the rolls, and put the turkey burgers on them, if desired.
• Wash, trim and thickly slice the tomatoes; serve with the burgers.

Steps:

• In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne. Crumble turkey over mixture and mix well. Shape into four burgers., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., In a small bowl, combine sour cream and remaining salsa. Place burgers on buns; top with endive, tomato and sour cream mixture.

Steps:

• Oil grill rack. Prepare barbecue (medium-high heat). Combine turkey, crushed chips, 4 tablespoons cilantro, chili powder, salt, cumin, and pepper in large bowl. Using fork, mix together. Form 6 patties, each about 3 1/2 inches in diameter.
• Mix together salsa, corn, and remaining 2 tablespoons cilantro in small bowl. Set aside. Grill burgers until cooked through, about 5 minutes per side. Divide among plates. Spoon salsa over burgers and serve.

Steps:

• To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
• Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
• Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
• In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
• Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
• Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
• Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
• Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.