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Spicy Grilled Turkey Burgers Recipe


These spicy grilled turkey burgers are a nice alternative to the beef burger. The addition of a little milk assures that your burger will be moist and juicy.

INGREDIENTS

2 lb ground turkey
1 slice white bread, torn
1/2 cup of milk
1-1/2 tspn garlic powder
1-1/2 tspn cayenne
1 tspn dry mustard
tspn cumin
tspn black pepper
tspn salt
8 hamburger buns or 8 hard rolls

DIRECTIONS

Set oven on broil and preheat about 15 minutes or until broiler is completely hot.

Ready the broiler pan by covering it with foil. Spread vegetable oil on foil or spray foil with cooking spray. Use large mixing bowl to combine all ingredients together. Mix ingredients but take care not to over mix. Shape mixture into 8 patties.

Depending on size of broiler, place 8 or 4 patties on greased broiler pan and broil for 7 to 10 minutes on each side. If a condiment is needed top with catsup or any mild sauce.

Makes 8 servings.

Serve turkey burgers with a salad of tomatoes, romaine lettuce, sliced red onions and sliced button mushrooms. Dress salad with a fruit-based vinaigrette or a thousand island dressing. You can also make an easy spinach and peach salad. This is requires almost no work, it is almost fully prepared when you buy the ingredients from the store.

Either of these salads will go nicely with these spicy turkey burgers. See easy spinach salad recipe below.



INGREDIENTS

1 Bag large bag of baby spinach, rinsed and dried
1 small can of sliced peaches, cut into bite-sized pieces
1/2 Cup of walnuts, buy small can of walnut pieces
Use a raspberry vinaigrette

DIRECTIONS

Place spinach, peaches and walnuts in a large serving bowl and add just enough dressing to coat each piece of lettuce and other ingredients. Toss and serve.

Recommended cook book

See at Amazon. The Great Big Burger Book: 100 New and Classic Recipes for Mouthwatering Burgers Every Day Every Way This burger cook book has something for vegetarians also.

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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