Turkey Lime Fajita Burgers Recipes

Steps:

• Combine the tomatillo salsa, avocado, and cilantro in a small bowl; set aside.
• Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
• Heat a large nonstick skillet over medium high heat and spray with nonstick spray.
• Add onion and bell peppers; sauté for 5 min or until tender.
• Stir in 1/2 tsp fajita seasoning and 1/8 tsp salt. Cool.
• Combine breadcrumbs, onion mixture, remaining 1 1/2 tsp fajita seasoning, remaining 1/8 tsp salt, tomato paste, turkey, and egg white in a large bowl.
• Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
• Heat pan over medium heat and recoat with nonstick spray.
• Add patties and cook for 4 min on each side or until done.
• Place 1 patty on bottom half of each bun, top with 1 1/2 tbsp of the salsa mixture and top half of the bun.

Steps:

• Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
• Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
• Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
• Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon chile powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
• Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
• Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add turkey; cook and stir 2 minutes. Add peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir 5 minutes or until turkey is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

Steps:

• Prepare barbecue (medium-high heat). Brush grill rack with oil.
• Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt, and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.
• Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.