Roy grilled the Southwestern turkey burgers (with the homemade buns!) last night, and we served them with grilled brussel sprouts with balsamic glaze.
We really liked the turkey burgers, so I thought I would share the recipe that I found on the web and changed a bit.
Southwestern Turkey Burgers
•1 lb ground turkey
• 1/4 -1/2 cup grated onion
•2 tablespoons fresh cilantro, chopped
•2 teaspoons ground cumin
•1 garlic clove, minced or grated
-1/4 cup breadcrumbs (I used gluten-free)
•1 egg, beaten
•salt & pepper to taste
–small seeded, finely chopped jalapeño pepper (optional, use more or less depending on how hot you like your burger)
–1/4 cup shredded Mexican cheeses (optional)
–olive oil or butter spray (to use to grill the buns)
–Sliced cheddar (optional)
•Small seeded, chopped jalapeño pepper
•½ cup mayo
•1 tablespoons lime juice (juice from half of a small lime)
–lime zest (zest from one half of a lime)
–splash of hot sauce
Mix mayo, lime juice, zest and jalapeño pepper thoroughly. Taste and add more pepper or hot sauce if it isn’t spicy enough. Set aside and refrigerate.
In medium size bowl, use a grater or zester to grate the onion and garlic. Add the ground turkey, cumin, egg, salt, pepper, cheese, breadcrumbs and chopped jalapeño. Mix thoroughly. Use a hamburger press to form the burgers. Grill several minutes a side until browned and internal temperature is 165 degrees F. Add cheddar cheese if desired. Spray buns and grill for a minute or two. Please burgers on buns and top with spicy mayo.
Grilled Brussel Sprouts with Balsamic Glaze
I altered a Char-Broil recipe, and I am sure we will make these again!
1 pound Brussels sprouts
1 tablespoon olive oil
Salt and pepper to taste
For the Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 small clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1/8-1/4 cup extra virgin olive oil
Salt and pepper to taste
Grated Parmesan cheese
1 Preheat the grill to medium high.
2 Trim the tough ends off the sprouts and remove any discolored outer leaves. Cut in half through the stem. Rinse and microwave 2-4 minutes, depending on the size of the sprouts.
3 Toss the sprouts with the olive oil and season with salt and pepper.
4 Put the sprouts in a grill basket, cut side down. Grill for 5-6 minutes or until the sprouts have nice char marks. Turn the sprouts over and continue to grill for another 4-5 minutes.
5 Move the sprouts to the top of the grill, away from the direct heat .
6 Meanwhile, make the vinaigrette. Combine the vinegar, garlic, mustard and honey in a small bowl. Whisk to combine thoroughly. Slowly whisk in the olive oil to create an emulsion. Season with salt and pepper to taste.
7 Arrange the sprouts in a bowl. Drizzle with the vinaigrette and scatter with grated Parmesan cheese.