It's time to break out the grills. Summer is cooking outdoors season. Get a break from the kitchen and relax with a cold margarita while you cook. This recipe is delicious, low-cal, and satisfying.
Grilled Southwestern Turkey Burgers with Jicama Slaw
1-1 1/2 # ground 90% lean turkey.(Mixed dark and white meat has more flavor)
Sliced Queso de Oaxaca or Asadero cheese
Sliced tomatoes
Shredded lettuce
1/2 tsp ground cumin
salt/pepper to taste
Chipotle Mayo (Recipe below)
Form 6-oz patties. Place on hot high-heat grill. Sprinkle cumin, salt, and pepper on one side. Grill 3-4 minutes, turn, and grill 3 more minutes. Add slices of cheese. Continue grilling until done and cheese melts.
Lightly butter hamburger buns. Place butter-side down on grill until brown and marked. Add Chipotle Mayo. Place burger on bun. Add shredded lettuce and tomato slices.
Serve with Southwestern Slaw and fried sweet potato chips.
Chipotle Mayo
1/4 cup mayo
1 tsp lime juice
1 tsp chopped chipotle peppers with adobo sauce
1/4 tsp ground cumin
s/p to taste
Mix mayo, lime juice, chipotle peppers, cumin, salt and pepper. Allow to chill 1-2 hours.
Southwestern Slaw
3 cups shredded cabbage (Can use green and red)
1/2 cup jicama, peeled, shredded
1/2 cup carrot, peeled, shredded
1/2 cup red pepper, shredded
1/2 cup red onion, shredded
1 jalapeno, seeded, minced
s/p to taste
Slaw Dressing
1/2 cup mayo
1 Tablespoon lime juice
1 Tablespoon sugar
1 tsp cayenne pepper
2 Tablespoons apple cider vinegar
s/p to taste
Sweet Potato Chips
2 sweet potatoes, peeled, cut in half lengthwise, sliced into thin half-circles
6 cups canola oil
s/p to taste
Heat oil in pan to 350 degrees F. Add chips a handful at a time. Fry until almost crisp. Sprinkle with salt and pepper to taste.
