Serves 4
3 tablespoons olive oil
1/2 medium yellow onion, diced
4 cloves garlic, minced
1-1 1/2 pound ground turkey
1/2 cup dried bread crumbs
1/2 tsp kosher salt
Chipotle-Lime Barbecue sauce (recipe follows
4 whole wheat or onion hamburger buns
4 thick slices vine-ripened tomato
4 lettuce leaves
4 red onion slices
Sauté onion and garlic in 1 TBSP. EVOO until soft. Set aside to cool.
Mix onion mixture with turkey, bread crumbs. and salt. Form into 4 burgers
Lightly brush burgers with a remaining EVOO. Baste the burgers with a little of the prepared BBQ sauce on each side, and grill 3-4 minutes on each side or until done.
Toast buns on grill or in toaster oven. Put BBQ sauce on buns, and top with burgers, red onion, lettuce and tomatoes.
Chipotle-Lime BBQ Sauce
Makes 1 1/2 cups
6 -8 Chipotle Chiles in Adobo Sauce
1/2 cup tomato paste
1/2 cup lime juice
2 TBSP. packed light brown sugar
2 TBSP black-strap molasses
Puree all in food processor or blender until smooth. Sauce can be stored for up to 1 week in refer.
Notes, you can grill the thick onion slices, or brown in a non-stick pan, which I did because they started separating. I like my burger onions cooked.
Recipe from Isabel's Cantina
Bold Latin Flavors
3 tablespoons olive oil
1/2 medium yellow onion, diced
4 cloves garlic, minced
1-1 1/2 pound ground turkey
1/2 cup dried bread crumbs
1/2 tsp kosher salt
Chipotle-Lime Barbecue sauce (recipe follows
4 whole wheat or onion hamburger buns
4 thick slices vine-ripened tomato
4 lettuce leaves
4 red onion slices
Sauté onion and garlic in 1 TBSP. EVOO until soft. Set aside to cool.
Mix onion mixture with turkey, bread crumbs. and salt. Form into 4 burgers
Lightly brush burgers with a remaining EVOO. Baste the burgers with a little of the prepared BBQ sauce on each side, and grill 3-4 minutes on each side or until done.
Toast buns on grill or in toaster oven. Put BBQ sauce on buns, and top with burgers, red onion, lettuce and tomatoes.
Chipotle-Lime BBQ Sauce
Makes 1 1/2 cups
6 -8 Chipotle Chiles in Adobo Sauce
1/2 cup tomato paste
1/2 cup lime juice
2 TBSP. packed light brown sugar
2 TBSP black-strap molasses
Puree all in food processor or blender until smooth. Sauce can be stored for up to 1 week in refer.
Notes, you can grill the thick onion slices, or brown in a non-stick pan, which I did because they started separating. I like my burger onions cooked.
Recipe from Isabel's Cantina
Bold Latin Flavors