Recipes : Southwest Turkey Burgers : Food Network

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Southwest Turkey Burgers
Recipe courtesy Rachael Ray

Ingredients
8 slices turkey bacon or turkey bacon with black
pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be
substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin

1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by
McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be
substituted
Red leaf lettuce
Spicy O-nuts, recipe follows

Directions
Chop your garlic and veggies.

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe
excess grease from pan and return skillet to heat.

While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro
or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce,
grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form
meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet
over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over
the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as
you like.

Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and
set red leaf lettuce into place, using the relish or jelly as glue. Top
cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce.

Then serve with tortilla chips, tossed salad and/or spicy o-nuts.