Spicy Turkey Burgers with Pickled Onions
Submitted by happyzhangbo
Grilled turkey burgers seasoned with chipotle, cumin, cilantro, and allspice, topped with tangy quick-pickled red onions on whole wheat buns. Lean, bold, and ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
30 minThese aren’t your sad, dry turkey burgers. Not even in the same neighborhood.
Ground turkey gets mixed with fresh cilantro, ground chipotle, cumin, and allspice, then grilled hot and fast until juicy inside with a light char on the outside. The real star, though, is the quick-pickled red onion. Thinly sliced rings soak in a hot bath of red wine vinegar, brown sugar, and allspice until they turn bright pink and tangy.
Pile it all on a toasted whole wheat bun with a slick of mayo and you’ve got a burger that’s lighter on calories but heavy on flavor.
Pro Tips
- Start the pickled onions first. They need a few minutes to soak while you prep and grill the burgers.
- Ground chipotle gives smoky heat without the mess of canned chipotles. Find it in the spice aisle.
- Oil the outside of the patties before grilling to prevent sticking and help the surface char up nicely.
- Don’t press the patties on the grill. Let them cook undisturbed for 3 to 4 minutes per side.
Ingredients
Directions
To prepare pickled onions:
Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl.
Cover and microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.)
Add onion and toss to coat.
To prepare burgers: Preheat grill to high.
Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat.
Form the mixture into 4 patties.
Brush with oil.
Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side.
Toast buns on the grill, if desired.
Drain the onion, discarding the marinade.
Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.
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