Wednesday, April 5, 2017

Jalapeno Cheddar Turkey Burgers

THANK YOU FITMANIA for the AWESOME recipe!

Jalapeno Cheddar Turkey Burgers (bun free!) are always a hit for dinner! This juicy source of protein is topped with dill pickles and mustard, and then wrapped generously in baby spinach leaves and crisp iceburg lettuce. Super simple, super satisfying. Add a side of your favorite fruit or some homemade sweet potato fries to make it a full macro friendly meal.
Jalapeno Cheddar Turkey Burger Recipe
Ingredients:
2 lbs. Ground Turkey
1 Tbs. Avocado or Olive Oil
½ onion
4 garlic cloves
2 large jalapenos, seeds removed
1 ½ tsp. cumin
½ tsp. Chili powder
1 tsp. Salt
½ tsp. Ground pepper
1 cup shredded cheddar cheese (or a slice of cheese melted on top)
Directions:
1) In a food processor, coarsely blend together onion, garlic, jalapenos, cumin, chili powder, salt, and pepper. You can also mince all these by hand if you do not have a food processor.
2) On stovetop, heat the oil in a frying pan. Once heated, saute the blended or minced veggies and spices until onions are translucent and spices are fragrant. Don’t skip this step! Sauteing helps bring out all the flavors of the veggies and spices.
3) Once veggie/spice mixture is cooled slightly, combine them thoroughly with the ground turkey and the shredded cheddar cheese (unless of course you want to save the cheese and put slices on top of the cooked burger).
4) Form into balls about the size of your palm, and flatten into burgers. Fry them up on the grill, or stove top. Top with your favorite veggies, and wrap in lettuce.
Notes: This recipe makes a lot, which is great because then you have meals for days!! I always cook some, and then put the rest of the raw patties in a tupperware and store in the fridge or freezer depending on how soon I plan on eating them again. When storing the patties, I suggest putting a layer of wax paper, or parchment paper, or aluminum foil in between so that the patties come out a little easier. They can be sticky in raw form, fyi!

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