Health knowledge made personal
   Grill for 7 to 9 minutes, turning after about 5 minutes to get good marking on the flip side. I used my sandwich press (again). Loft living caused us to give away out grill when we moved- so I make due with what I have.  While my burgers were grilling up, I mixed together a spicy ketchup with my other poblano pepper and some canned chipotle chiles. You could replace the actually chiles in adobo with the powder- depends on your desire for heat. A slice of Gouda cheese made this smokey burger even better, I actually found some Chipotle-Gouda Cheese at my market.. So, again.. totally up to you and what you desire. Regular cheddar would be perfect here, too!  Dude. Time to grub. I'm hungry for this. Now. Why does this meal have to be over already... I brought leftover burgers for lunch- maybe lunch can be a little early (this morning).  Southwest Poblano Turkey BurgersAdapted from Cooking Light INGREDIENTS 2 poblano chiles (about 1/2 pound) Burgers3/4 cup finely chopped sweet onion 1/3 cup wheat germ 1 1/2 teaspoons chipotle chile powder 3/4 teaspoon ground cumin 3/4 teaspoon smoked paprika1/2 teaspoon salt1/4 teaspoon ground red pepper 1 1/2 pounds ground turkey breast Cooking spray4 ounces Gouda cheese, thinly sliced 6 (1/2-inch-thick) slices sweet onion 6 (2-ounce) Kaiser rolls, split Chipotle-Poblano Ketchup 1 cup ketchup 1 roasted poblano pepper, diced 2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles) 1/2 teaspoon ground cumin DIRECTIONS Preheat broiler. Pierce poblanos 2 times with the tip of a knife. Place poblanos on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblanos. Combine one roasted poblano and next 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Sauté onion slices in a medium pan coated with cooking spray; about 8 minutes until browned and tender. For the ketchup, combine remaining poblano, ketchup, chipotle chilies, and cumin. Place 1 patty on bottom half of each roll; top each serving with 1 onion slice, 1 tablespoon Chipotle-Poblano Ketchup, and top half of roll. Nutrition Information Serves: (1 burger, each) Calories: 395 Fat: 11 g Carbohydrate: 42.6 g Fiber: 4 g Protein: 34 g  |
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