It 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!).

Turkey Chili-Topped Turkey Chili Burgers

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

Preheat a medium pot over med-high heat.  Combine the chili powder, cumin, and grill seasoning in a small bowl.  To the pot add a Tbs of the oil, once around the pan, and ¼-1/5 of the turkey.  Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture.  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, hot sauce (optional) and tomato sauce and beans; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.

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 Tbs of hot sauce (optional).  Mix well with your hands, then incorporate the diced cheese.  Form the mixture into 4 inch-thick patties.  Heat a skillet over med-high heat.  Add a Tbs of oil and when hot, add the burgers.  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. 

Super 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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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Other fun recipes:

• Potato Salad with the Kids
• Homemade Refried Beans
• Happy Uses for Tomatoes
• Jamaican Meat Marinade

I’m happy to share tasty ideas with:  Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesdays at the Table at All the Small Stuff.  Find more Spicy Recipes at Life as MOM’s Ultimate Recipe Swap.