Need something new to do with that ground turkey? Try a gussied up version of turkey burgers that you bake and then top with a green chile enchilada sauce and, of course, plenty of cheese to melt on top. The turkey burgers are moist and have plenty of flavor, thanks to the secret ingredient in them--yogurt! Yes, that may sound weird, but it works well. I bake the turkey burgers on a sheet pan, so hands-on time is limited. You also can make the turkey mixture, cover it with plastic wrap, and refrigerate it to bake later in the day (just add a few minutes to the baking time). The burgers go well with rice and beans, or try them with salad greens, tomatoes, green onions, and sliced avocados for a lower carb option. The burgers are easy to make, inexpensive, and make a great, family-friendly meal (meaning your kids are likely to love it). Enjoy!
Turkey Enchilada Burgers With Green Chile Sauce -- Serves 4+
16 ounces of lean ground turkey (93 percent lean)
1 - 2 slices of dryish/stale bread crumbled up (about a cup of bread crumbs)
1 cup of plain fat free (or low fat) yogurt
1 large egg
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
1 teaspoon of dried cilantro
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of chopped onion
10-ounce can of green chile enchilada sauce (mild or spicy, depending on what you like)
1 cup of shredded Mexican cheese blend or Colby-Jack cheese
Pre-heat the oven to 375 degrees. Spritz a baking sheet with non-stick cooking spray or line a baking sheet with foil and spritz the foil for easier cleanup. In a large bowl, combine the bread crumbs, yogurt, egg, and spices well. Crumble up the turkey into the bowl and add the onion. Mix everything together well. You can add a little more bread crumbs or yogurt, depending on the consistency of the mixture. You want a mixture that will hold together but not be too dry. Remember the burgers will be baked, so you don't have to worry about pieces falling through a grill grate, so err on the side of a moist mixture. Form six patties and place them an inch or two apart on the baking sheet. Bake the burgers about 15 minutes. Remove the burgers from the oven and pour the green chile enchilda sauce over them. Return the burgers to the oven for another 5-10 minutes (until the burgers reach an internal temperature of 160 degrees). Sprinkle the tops of the sauce-covered burgers with the cheese and return the burgers to the oven for a few minutes until the cheese melts. Serve the burgers with the sauce.
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