Southwest Turkey Burgers

In our effort to eat healthy, we have been trying out traditional burger alternatives. One substitute we have tried several times with limited success is ground turkey burgers. The problems we encountered included the turkey burgers crumbling during the grilling, difficulty getting the turkey burgers cooked through without turning the burger surfaces into leather, and, most of all, a disappointing lack of flavor!

Well, we made Rachael Ray’s Southwest Turkey Burgers last night, and this recipe overcame all three problems we mentioned. You can find her recipe on Food Network’s website. We used jalapeno pepper, not serrano, and we used sriracha in place of the cayenne hot sauce. We substituted Penzey’s Northwoods seasoning blend for the McCormick’s Montreal Steak Seasoning Rachael Ray called for. Finally, we used Stonewall Kitchen Roasted Vegetable Bruschetta Spread in place of the sweet red pepper relish. Whatever you use for the relish, these turkey burgers are great!

(The recipe calls for making four burgers from the ingredients; try making five or six smaller burgers. We found it easier to make certain the centers of these burgers are cooked through without the surfaces overcooking.)

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