| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Hamburgers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey |
| 2 |
|
Scallions (3" of green left on), thinly sliced |
| 1 |
|
Red bell pepper, cored, seeded and finely chopped |
| 1 |
ts |
Minced garlic |
| 2 |
tb |
Chopped cilantro |
| 3/4 |
ts |
Dried thyme |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Paprika |
|
|
Red pepper flakes, to taste |
|
|
Salt, to taste |
|
|
Black pepper, to taste |
| 4 |
|
Toasted hamburger buns |
| 1/4 |
c |
Regular or reduced-calorie mayonnaise-type dressing, for garnish (opt) |
| 1 |
sm |
Ripe avacado, sliced, for garnish (opt) |
INSTRUCTIONS
It's necessary to highly season turkey because the meat itself tastes
rather mild. Yet, once ground turkey is cooked up, it's delicious. To
do a taste test on the mixture, make a little patty the size of a
silver dollar and pan-fry it in a nonstick skillet. This way you can
adjust your seasonings to taste. A mayonnaise-type dressing and
avacado make perfect toppings.
1. Prepare hot coals for grilling.
2. Place the ground turkey in a bowl and mix well with the scallions,
bell pepper, garlic, cilantro and spices. Season to taste with salt
and pepper. Gently form into 4 patties.
3. Grill patties over hot coals, 3" from heat, for about 5-6 minutes
per side.
4. If desired, spread buns with mayonnaise-type dressing and top
burgers with avacado slices. Serve immediately.
Per serving (with avacado slices and reduced-calorie mayonnaise-type
dressing): 346 calories, 13 grams fat, 62 milligrams cholesterol.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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