IRserge
Board Supporter
I took this one from foodnetwork.com from Racheal Ray's show 30 minute meals. I would think Beef can be sub'd for the turkey.
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1/4 cup vegetable oil, divided
2 to 2 1/4 pounds ground turkey breast, 2 packages
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 cup tomato sauce, 1 (8-ounce) can
1 red bell pepper, 1/4 pepper finely chopped
4 cloves garlic, divided
2 tablespoons hot sauce, divided
1/3 pound, 6-ounce chunk, Cheddar or smoked Cheddar cut into 1/4-inch dice
2 teaspoons salt, divided
1 small red onion, thinly sliced
Coarse black pepper
1/4 cup curly parsley, a couple of handfuls of leaves, finely chopped
4 soft burger rolls
Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve.
While 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 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side. Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place.
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1/4 cup vegetable oil, divided
2 to 2 1/4 pounds ground turkey breast, 2 packages
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 cup tomato sauce, 1 (8-ounce) can
1 red bell pepper, 1/4 pepper finely chopped
4 cloves garlic, divided
2 tablespoons hot sauce, divided
1/3 pound, 6-ounce chunk, Cheddar or smoked Cheddar cut into 1/4-inch dice
2 teaspoons salt, divided
1 small red onion, thinly sliced
Coarse black pepper
1/4 cup curly parsley, a couple of handfuls of leaves, finely chopped
4 soft burger rolls
Preheat a medium nonstick skillet over medium-high heat. Combine chili powder, cumin and grill seasoning in a small bowl. Add a tablespoon of vegetable oil, 1 turn of the pan, to a skillet and half of the turkey. Break up the turkey with the back of a wooded spoon. Season the turkey with half of the spice mixture. Break up and brown turkey a couple of minutes, then add half of the finely chopped onion and cook another couple of minutes. When onions are translucent, add Worcestershire sauce and tomato sauce, adjust seasonings and simmer the chili sauce over low heat until ready to serve.
While 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 1/4 red bell pepper that's chopped, 2 cloves of chopped garlic and about a tablespoon of hot sauce. Combine the chili burger mixture and incorporate the diced cheese. Form 4 (1-inch thick) patties. Heat a large nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil, 1 turn of the pan, then the burgers. Cook the burgers 6 minutes on each side. Separate burger rolls. Pile chili-cheese burgers on the bun bottoms. Top with scoops of chili sauce and a spoonful of the remaining finely chopped raw onions. Set bun tops in place.
