Mini Mexican Turkey Bacon Burgers

I have another delicious and healthy Jennie - O Turkey Burger for you - Mini Mexican Turkey Bacon Burgers. This one uses JENNIE-O® Lean Ground Turkey. To make the Burger Patties you'll combine the Turkey, Salsa, Chili Powder and Cumin. Also is included are the recipes for; GUACAMOLE VERDE, GREEN CHILE MAYO, and TORTILLA CHIPS. Let the Fiesta Begin! You can find this recipe at the Jennie - O Turkey website. Enjoy and Make the SWITCH!   https://www.jennieo.com/

Mini Mexican Turkey Bacon Burgers
This mini turkey burger recipe is a major explosion of Mexican flavors, with fresh guacamole, green chili mayo and homemade chipotle lime tortilla chips. Enjoy all that flavor at under 500 calories per serving.

INGREDIENTS
2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
4 tablespoons LA VICTORIA® SUPREMA® Salsa
1 ½ teaspoons chili powder
1 teaspoon ground cumin
GUACAMOLE VERDE
1 ripe avocado, diced
2 tablespoons LA VICTORIA® Green Taco Sauce
salt and freshly ground pepper, if desired
GREEN CHILE MAYO
1 cup mayonnaise
1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
juice of ½ lime
salt and freshly ground pepper, if desired
TORTILLA CHIPS
vegetable oil, if desired
4 LA VICTORIA™ Tortillas
juice of 1 lime
2 teaspoons chipotle chili powder
salt, if desired
8 slices jalapeño Jack or Monterey Jack cheese, halved
16 mini slider buns
8 leaves red leaf lettuce
1 large fresh tomato, cut into 16 slices
8 strips JENNIE-O® Turkey Bacon, cooked according to package

DIRECTIONS
1) - In large mixing bowl, combine turkey, salsa, chili powder and cumin. Mix lightly, being careful not to pack the meat or over work burgers. Form 16 burgers (2.5 ounces each approximately ½" x 3") and set aside.
2) - To make Guacamole Verde, in small mixing bowl, combine avocado and green taco sauce and blend to combine. Season with salt and pepper, if desired. Refrigerate until ready to use.
3) - To make Green Chile Mayo, in food processor, combine mayonnaise, green chiles, lime juice and salt and pepper, if desired. Blend to combine.
4) - To make Chipotle Lime Tortilla Chips, heat oven to 350°F. or heat vegetable oil in large skillet or fryer. Cut each tortilla into 12 wedges. In mixing bowl, combine tortilla wedges, lime juice, chipotle chili powder and salt, if desired; toss to combine. Arrange tortilla wedges on silicone mat or parchment paper-lined baking sheet. Bake 10 minutes or until golden and crisp. Turn once during baking. Or, fry plain tortilla wedges in hot vegetable oil until golden; drain on paper towels. While still hot, sprinkle chips with chipotle chili powder and salt, if desired and squeeze lime juice over chips.
5) - Heat gas grill to medium-high heat. Cook burgers covered 6 minutes. Turn burgers and cook 6 minutes longer covered and until center measures 165°F as measured by a meat thermometer. Always cook to well-done. Place half slice of cheese on each burger. While cheese is melting, grill buns until toasted.
6) - To assemble burgers, spread green chile mayo on buns, top with lettuce, burger, tomato, bacon, Guacamole Verde and bun top. Serve with chips and salsa, for dipping.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 310
Protein 19g
Carbohydrates 22g
Fiber 3g
Sugars 3g
Fat 16g
Cholesterol 60mg
Sodium 390mg
Saturated Fat 5g
https://www.jennieo.com/recipes/743-mini-mexican-turkey-bacon-burgers