Jennie - O Turkey Recipe of the Week - Fiery Chipotle Turkey Burger

This week's Jennie - O Turkey Recipe of the Week is - Fiery Chipotle Turkey Burger. Add some heat to those Turkey Burgers! You'll be using the JENNIE-O® Extra Lean Turkey Burger Patties along with some heat; Low-Fat Mayonnaise, Chipotle Chili in Adobo Sauce,   Jalapeños, Jalapeño Jack Cheese, Onions, and Spicy Barbeque Sauce. It's also topped with Lettuce and Tomato. You can find this Spicy Burger at the Jennie - O Turkey website. So Enjoy and Make the SWITCH!  https://www.jennieo.com/


Mini Mexican Turkey Bacon Burgers
If you love a little heat, you’ll want to add this turkey burger to your weeknight dinner menu. Grilled jalapeño slices, fresh chipotle adobo sauce and jalapeño jack cheese top this lean burger at under 500 calories per serving.

INGREDIENTS
1 chipotle chili in adobo sauce, finely chopped

2 tablespoons low-fat mayonnaise
2 JENNIE-O® Extra Lean Turkey Burger Patties
2 jalapeños
2 hamburger buns, split and toasted
2 lettuce leaves
4 slices tomato
2 slices jalapeño jack cheese
2 tablespoons spicy barbeque sauce
½ cup fried onions
potato wedges and pickles, if desired

DIRECTIONS
1) In small bowl, combine chipotles, 1 tablespoon adobo sauce and mayonnaise; set aside in refrigerator.
2) Grill turkey patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Grill jalapenos until softened and grill marks appear; slice.
3) Spread mayonnaise mixture on both cut sides of buns. Top bottom halves of buns with lettuce, tomato, burger, cheese, sauce and fried onions. Replace bun tops. Serve with potato wedges and pickles, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 340
Protein 27g
Carbohydrates 19g
Fiber 4g
Sugars 7g
Fat 17g
Cholesterol 90mg
Sodium 340mg
Saturated Fat 5g
https://www.jennieo.com/recipes/746-fiery-chipotle-turkey-burger

Stuffed Rio Grande Turkey Popper

The second recipe I have you of the Jennie - O Turkey website is a Stuffed Rio Grande Turkey Popper. This is a giant Burger made with JENNIE-O® Turkey Bacon and  JENNIE-O® Extra Lean Ground Turkey Breast and stuffed with Jalapeños, Crisp Bacon and melted shredded Monterey Jack Cheese. This Burger is so big it serves 6 people! It's 150 calories and 5 net carbs. You can find this recipe on the Jennie - O Turkey website. Enjoy and Make the SWITCH in 2018!  https://www.jennieo.com/

Stuffed Rio Grande Turkey Popper
You’ve never seen anything like this before: it’s a giant burger stuffed with jalapeños, crisp bacon and melted cheese that serves six. Perfect for a party or as a creative weeknight dinner.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ cup quick cooking oats
¼ cup egg substitute or 1 egg
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 tablespoon dried onion
½ teaspoon garlic powder
⅛ teaspoon salt
1 (4-ounce) can sliced jalapeño peppers, drained
½ cup shredded Monterey jack cheese
4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces
2 teaspoons olive oil
sour cream and salsa, if desired

DIRECTIONS

1) In bowl, combine ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt. Divide turkey mixture in half. On 2 (11 x 11-inch) pieces wax paper or parchment paper, shape each half into an 8-inch round patty.
2) Arrange half jalapeño peppers in a spoke pattern over one formed patty. Top with cheese and bacon leaving a ½-inch border around the outside edges. Lay remaining sliced jalapeño peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.
3) In large skillet over medium heat, add oil and large patty. Cover. Cook 35 minutes, turning 2 or 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.
4) Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 150
Protein 21g
Carbohydrates 6g
Fiber 1g
Sugars 1g
Fat 5g
Cholesterol 45mg
Sodium 530mg
Saturated Fat 1g

https://www.jennieo.com/recipes/127-stuffed-rio-grande-turkey-popper

Kitchen Hints of the Day!

It's all about the Jalapenos........


* When buying; Fresh jalapeño should be glossy and firm, with no bruising or soft patches.
* Fresh jalapeño should be kept in a perforated bag in the fridge - they'll last for around 2 weeks. Chipotles will keep for a long time stored in an airtight container in a cool, dark place. Chipotles will keep for a long time stored in an airtight container in a cool, dark place.
* Wear gloves (latex or other protective gloves) when handling jalapeños: The volatile compounds released when they’re sliced can burn hands, cause eyes to tear, and even irritate lungs.
* The longer you cook a pepper, the sweeter and less hot it’ll become. Don’t like your peppers that hot? Just cook them a little longer.