1
2 green onions
500 g lean ground turkey, or ground chicken
1 whole chipotle in adobo sauce
1/4 cup finely chopped fresh cilantro, optional
1/2 tsp salt
Lightly oil grill. Preheat barbecue to medium-high. Finely chop or thinly slice green onions. Place in a large bowl. Crumble in turkey. Remove a chipotle pepper from can and leave adobo sauce clinging to it. Coarsely chop. You should have 1 to 2 tbsp (15 to 30 mL). Add chipotle ¿ only 1 tbsp (15 mL) if you're not a hot 'n' spicy fan, up to 2 tbsp (30 mL) if you are. Sprinkle in coriander, if using, and salt. Using your hands or a large wooden spoon, mix until all ingredients are evenly distributed. Shape into 4 burgers about 3/4 inch (2 cm) thick. Place burgers on barbecue. Grill with lid closed until burgers feel firm when pressed, at least 5 to 6 minutes per side. Don't worry if there is still a slightly pinkish colour in centre of burgers. Sometimes even fully cooked ground turkey or chicken will still have a slightly pinkish colour. As long as juices run clear and meat is firm when pressed, burger is fully cooked. Serve on crusty buns with your favourite fixings.
Calories 177, Protein 20.1g, Carbohydrates 1.2g, Fat 9.7g, Fibre 0.3g, Sodium 398mg.
Chipotle peppers are jalapeño peppers that have been dried, smoked and preserved in adobo sauce. They're sold in small cans in the Mexican section of many supermarkets. Refrigerate leftover chipotles in a sealed jar up to 2 months or freeze in a plastic bag. If you can't find chipotles, substitute with 2 to 3 tbsp (30 to 45 mL) President's Choice Memories of Santa Fe.