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Category: Burgers
Prep Time: Cook Time: Total Time:
16 ounces uncooked ground turkey breast or 90 percent or higher lean ground beef
1/2 cup purchased salsa
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper and salt
1 cup thinly sliced sweet onion (such as Vidalia or Maui Maui)
2 medium red sweet pepper, thinly sliced
1 teaspoon canola oil
4 purchased tostada shells
1/2 of a medium avocado, seeded, peeled, and sliced or chopped
In a medium bowl, combine turkey, salsa, cumin, black pepper, and salt. Mix well. Shape into 4 1/2-inch-thick patties. Fold two 24x12-inch pieces of heavy-duty foil in half to make 2 12-inch squares. Place onion and sweet pepper in center of foil; drizzle with oil. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose the vegetables, leaving space for steam to build.*
Place vegetable packet and patties on the rack of an uncovered grill directly over medium heat. Grill for 10 to 13 minutes or until an instant-read thermometer inserted into the side of each patty registers 165 degrees F for turkey or 160 degrees F for beef and vegetables are tender, turning once halfway through grilling. Serve grilled patties on tostada shells. Top with vegetables and avocado. Serves 4
NOTE: Instead of encasing the vegetables in foil, the pepper and onion mixture may be cooked in a skillet on the side burner of the grill or on the range top. In a covered medium skillet, cook onion and red pepper slices in hot oil over medium heat for 10 minutes, stirring occasionally. Uncover and cook about 3 minutes more or until pepper is very tender and onion is golden brown, stirring occasionally.
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GRILLED FAJITA BURGERS
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Category: Burgers
Prep Time: Cook Time: Total Time:
16 ounces uncooked ground turkey breast or 90 percent or higher lean ground beef
1/2 cup purchased salsa
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper and salt
1 cup thinly sliced sweet onion (such as Vidalia or Maui Maui)
2 medium red sweet pepper, thinly sliced
1 teaspoon canola oil
4 purchased tostada shells
1/2 of a medium avocado, seeded, peeled, and sliced or chopped
In a medium bowl, combine turkey, salsa, cumin, black pepper, and salt. Mix well. Shape into 4 1/2-inch-thick patties. Fold two 24x12-inch pieces of heavy-duty foil in half to make 2 12-inch squares. Place onion and sweet pepper in center of foil; drizzle with oil. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose the vegetables, leaving space for steam to build.*
Place vegetable packet and patties on the rack of an uncovered grill directly over medium heat. Grill for 10 to 13 minutes or until an instant-read thermometer inserted into the side of each patty registers 165 degrees F for turkey or 160 degrees F for beef and vegetables are tender, turning once halfway through grilling. Serve grilled patties on tostada shells. Top with vegetables and avocado. Serves 4
NOTE: Instead of encasing the vegetables in foil, the pepper and onion mixture may be cooked in a skillet on the side burner of the grill or on the range top. In a covered medium skillet, cook onion and red pepper slices in hot oil over medium heat for 10 minutes, stirring occasionally. Uncover and cook about 3 minutes more or until pepper is very tender and onion is golden brown, stirring occasionally.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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