Burgers, burgers. Sometimes the yen is so great, I just have to figure out a way to work the greasy little critters into a menu—just as long as I keep them from being greasy (and unhealthy). My Kroger grocery circular recently helped me out with a page full of new twists on burger ideas. It featured a whole sheet of simple add-ins that help you “take the classic burger to the next level”. I was ready for that one! Summertime was evaporating; I hadn’t had my burger quota yet.
The combination for Fiesta Burgers caught my eye, since I had a bundle of cilantro left over from my corn salad featured in yesterday’s blog. Same thing with green onion—an excuse to use some leftovers would be nice. The recipe combined these two ingredients along with chili powder and ground cumin. To this I threw in some salt substitute and black pepper.
I grilled them (on my counter top) and topped each cooked patty with Pepper Jack cheese, salsa, avocado, tomato, red onion, and lettuce, according to the recipe. Wow, what satisfaction—a terrific burger without the guilt, without the drive-through and added expense, and cooked in my own little kitchen without having to step outside in the broiling heat. Just can’t beat a good burger for a simple, terrific dinner meal!
Fiesta Burgers
1 pound ground turkey
2 tablespoons chopped green onion
1/4 cup chopped fresh cilantro
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup shredded Pepper Jack cheese
salsa
sliced avocado
tomato slices
red onion slices
lettuce
Mix ground turkey, green onion, cilantro, chili powder, and cumin. With hands that have been moistened with water form meat into four patties of equal size. Heat countertop grill; spray grill throughly with cooking spray. Place burgers on grill. Spray burger tops lightly with cooking spray to help prevent sticking. Grill until burgers are done. Top with cheese (about 1/4 cup per burger), salsa, avocado, tomato, red onion, and lettuce. Serve on a heated hamburger bun. Makes 4 servings.
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