Recipe Connection: Turkey Chili-Topped Turkey Burgers

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tempt-tummy-tuesIt can’t be turkey week without sharing the best ground turkey recipe we’ve ever had: Rachael Ray’s T2 Turkey Chili-Topped Turkey Burgers.  It’s really just a coincidence that both my recipes this week are RR’s; I only have a handful from her in my rotation.  This one is soooo yummy and always gets rave reviews when I serve it to company (especially men – is there some innate sense of satisfaction from biting into a thick, cheesy burger built into their genes?).

I have of course, altered the recipe a little bit.  I can’t imagine chili without beans.  If you’ve been around KS long enough, you’ll know I’m a big fan of beans.  (In fact, I’ll help you figure out how to fit more into the meals your family already eats, too!  Click here for details.)  Adding a can of beans allows the side dish to practically make itself (Rachael pairs it with something different entirely, see here).  So sad that I don’t have a photo to share with you, but we haven’t made this one in a while (and I didn’t always take pictures of food, before I was blogging!).

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!


Turkey Chili-Topped Turkey Burgers
Recipe type: Dinners
  • ¼ c. chili powder
  • 2 Tbs. ground cumin
  • 2 Tbs. grill seasoning, such as McCormick’s Montreal Steak Seasoning
  • ¼ c. cooking oil
  • 20 oz pkg ground turkey breast (watch for a BOGO sale!)
  • 1 medium onion, finely chopped
  • 2 Tbs. Worcestershire sauce
  • 1 8-oz. can tomato sauce
  • 1 can black or kidney beans
  • ¼ of 1 red pepper, finely chopped
  • 2 garlic cloves, chopped
  • 2 Tbs. hot sauce
  • 6 oz. cheddar or smoked cheddar, cut into ¼-in. dice
  1. Preheat a medium pot over med-high heat.
  2. Combine the chili powder, cumin, and grill seasoning in a small bowl.
  3. To the pot add a Tbs of the oil, once around the pan, and ¼-1/5 of the turkey.
  4. Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture.
  5. 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.
  6. When the onions are translucent, add the Worcestershire Sauce, hot sauce (optional) and tomato sauce and beans; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.
  7. While the chili sauce is working, make the burgers.
  8. 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 Tbs of hot sauce (optional).
  9. Mix well with your hands, then incorporate the diced cheese.
  10. Form the mixture into 4 inch-thick patties.
  11. Heat a skillet over med-high heat.
  12. Add a Tbs of oil and when hot, add the burgers.
  13. Cook the burgers for 6-12 minutes on each side.
The brain-dead easy side dish: You end up with more chili than 4 burgers can handle. I  make a small batch of brown rice as a side and mix in the chili – instant rice and beans! RR couldn’t do this, though – brown rice takes longer than 30 minutes.

tastytuesday175pixSuper Foods:  6
Cost:  $6 or $7, including the buns?  This is largely dependent on your turkey price, obviously.  Not an inexpensive meal, but man alive is it tasty!

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10 Bites of Conversation So Far

  1. Mary says

    The next time I make these burgers I want to try putting the cheese as a middle layer rather than mixed throughout the meat. I think less would end up in the pan and more with the burger!
    I also will try frying them in coconut oil for a change from olive oil.

    [Reply to this comment]

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