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Grilled Turkey Burgers with Roasted Jalapeños and BBQ Sauce

 
One serving costs about $2

$2.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 father's day,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner American
spoonacular Score:56%

Spoonacular Score: 56%

 

The recipe Grilled Turkey Burgers with Roasted Jalapeños and BBQ Sauce is ready in roughly 45 minutes and is definitely a spectacular gluten free and dairy free option for lovers of American food. One serving contains 174 calories, 23g of protein, and 7g of fat. For $2.0 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It works well as an affordable main course. Head to the store and pick up garlic powder, basil, grapeseed oil, and a few other things to make it today. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Try Grilled Burgers with Roasted Jalapeños & Cherry BBQ Sauce, Turkey Burgers with Red Onion and Jalapenos, and Herby Grilled Burgers with Caramelized Onions and Jalapeños for similar recipes.

Ingredients

Servings:
1 slice
1 slice avocado
avocado
5
5  baby bella mushrooms
baby bella mushrooms
some
some bbq sauce
bbq sauce
0.13 cup
0.13 cup fresh basil
fresh basil
1 tsp
1 tsp garlic powder
garlic powder
1 tsp
1 tsp grapeseed oil
grapeseed oil
1 pound
1 pound ground turkey
ground turkey
4
4  jalapenos
jalapenos
1 tsp
1 tsp paprika
paprika
1 leaf
1 leaf red leaf lettuce
red leaf lettuce
some
some salt
salt
1 slice
1 slice tomato
tomato
0.5
0.5  yellow onion
yellow onion
1 slice avocado
1 slice
avocado
5  baby bella mushrooms
5
baby bella mushrooms
some bbq sauce
some
bbq sauce
0.13 cup fresh basil
0.13 cup
fresh basil
1 tsp garlic powder
1 tsp
garlic powder
1 tsp grapeseed oil
1 tsp
grapeseed oil
1 pound ground turkey
1 pound
ground turkey
4  jalapenos
4
jalapenos
1 tsp paprika
1 tsp
paprika
1 leaf red leaf lettuce
1 leaf
red leaf lettuce
some salt
some
salt
1 slice tomato
1 slice
tomato
0.5  yellow onion
0.5
yellow onion

Equipment

casserole dish
casserole dish
baking sheet
baking sheet
mixing bowl
mixing bowl
frying pan
frying pan
grill
grill
oven
oven
casserole dish
casserole dish
baking sheet
baking sheet
mixing bowl
mixing bowl
frying pan
frying pan
grill
grill
oven
oven


Instructions

  1. Preheat the oven to 375. Place whole jalapeos in a casserole dish or baking sheet and roast about 15 minutes or until skin is flaying away from flesh and flesh is soft. Remove from oven and allow to cool. Once cool enough to handle, peel the skin from the flesh and discard the skin. Cut jalapeos lengthwise, remove the stem and seeds and coarsely chop. Set aside.
  2. In a medium sized skillet, heat the grapeseed (or olive) oil. Saut onion on medium high heat until translucent, about 8 to 10 minutes. Add the chopped mushrooms and saut until the onion and mushroom are dark brown and soft, about 5 to 8 more minutes. Remove from heat and set aside.
  3. Fire up the grill to medium high heat. In a mixing bowl, add the ground meat, salt, garlic powder, paprika and basil. Once the sauted onion and mushroom is cool, add it to the mixing bowl as well and mix everything together using your hands. Form 5 patties out of the meat. Once the grill is hot, place patties on and grill until brown and charred on the first side, about 3 minutes for the elk or bison, 5 minutes for the turkey. Flip and grill an additional 3 to 5 minutes, until meat is brown and has nice grill marks. If using elk or bison, cook to desired donness. If using turkey meat, cook all the way through but careful not to over-cook.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.00
Ingredient
1 slice avocado
5 baby bella mushrooms
some bbq sauce
⅛ cups fresh basil
1 teaspoon garlic powder
1 teaspoon grapeseed oil
1 pound ground turkey
4 jalapenos
1 teaspoon paprika
1 leave red leaf lettuce
1 slice tomato
½ yellow onion
Price
$1.09
$0.56
$0.02
$0.12
$0.09
$0.03
$7.48
$0.25
$0.10
$0.08
$0.08
$0.12
$10.01

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
173k Calories
22g Protein
7g Total Fat
6g Carbs
15% Health Score
Limit These
Calories
173k
9%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
49mg
17%

Sodium
256mg
11%

Get Enough Of These
Protein
22g
46%

Vitamin B3
10mg
52%

Vitamin B6
0.96mg
48%

Selenium
25µg
37%

Phosphorus
257mg
26%

Vitamin C
18mg
22%

Potassium
582mg
17%

Vitamin B5
1mg
16%

Vitamin K
16µg
16%

Vitamin B2
0.25mg
15%

Vitamin A
716IU
14%

Zinc
2mg
14%

Copper
0.23mg
12%

Fiber
2g
12%

Folate
43µg
11%

Magnesium
42mg
11%

Vitamin E
1mg
10%

Vitamin B12
0.48µg
8%

Vitamin B1
0.11mg
8%

Manganese
0.13mg
7%

Iron
1mg
7%

Vitamin D
0.38µg
3%

Calcium
18mg
2%

covered percent of daily need

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