Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries

1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning
1/4 cup vegetable oil
2 packages (2 to 2 2/3 pounds total) ground turkey breast
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
1 8-ounce can tomato sauce
3 red bell peppers, 1/4 of 1 pepper finely chopped, remaining peppers thinly sliced
2 garlic cloves, chopped
2 tablespoons hot sauce, such as Tabasco
6 ounces Cheddar or smoked Cheddar, cut into 1/4-inch dice
3 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons coarse salt
1 sack (16 ounces) shredded red cabbage
1 small red onion, thinly sliced
Coarse black pepper, to taste
4 soft burger rolls


1. Preheat a medium nonstick skillet over medium-high heat. Combine the chili powder, cumin, and grill seasoning in a small bowl. 
2. To the skillet add a tablespoon of the vegetable oil and half of the turkey. 2. Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture. 
3. Combine to break up and brown the turkey for a couple of minutes, then add half of the chopped onions and cook for another couple of minutes. When the onions are translucent, add the Worcestershire sauce and tomato sauce; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.
4. While the chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the finely chopped bell peppers, the chopped garlic, and about a tablespoon of hot sauce. Mix well with your hands, then incorporate the diced cheese. Form the mixture into 4 one-inch-thick patties. Heat a second nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil and when hot, add the burgers. Cook the burgers for 6 minutes on each side.
5. While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce with the vinegar, sugar, and 1 teaspoon salt. Add the red cabbage, red pepper strips, and red onions to the bowl and toss to combine. Season with black pepper.
6. To serve, pile the chili-cheese burgers onto the buns, top with scoops of chili sauce and a spoonful of the remaining chopped onions. Serve the burgers with piles of red pepper slaw.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s