Burger Queen

1 1/4 to 1 1/2 pounds ground turkey (light and dark meat, 7% fat)
2 to 3 garlic cloves, minced
1 canned chipotle chile in adobo sauce, chopped
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne (optional)
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

1. Place turkey, garlic, chipotle, oregano, mustard, chili powder, cumin and cayenne, if using, in a bowl. Using your hands, mix until ingredients are evenly incorporated. Divide mixture into 4 balls of equal size. Form each into a patty 3/4- to 1-inch think. Handle as little as possible.
2. Prepare a grill to medium-high. Brush grill grate with oil.
3. Sprinkle both sides of burgers with salt and pepper. Place on grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium.
4. If cooking indoors, place a cast-iron skillet over high heat. Add burgers to dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium-rare or 10 to 12 minutes for medium.

Recipe adapted with permission from Recipe of the Week: Burgers by Sally Sampson (Wiley, 2008)

Nutritional facts per serving (without bun and toppings): 170calories, 8g fat, 22g protein, 2g carbohydrates, 1g fiber, 860mg sodium.

Onions:
2 tablespoons olive oil
2 large red, Spanish or sweet onions, thinly sliced
2 garlic cloves, minced or thinly sliced
1 tablespoon fresh rosemary
1/2 teaspoon kosher salt

Burgers:
1 1/2 to 1 3/4 pounds ground chuck
3 ounces blue cheese, crumbled, plus extra for topping
1/2 teaspoon kosher salt
1/2 to 1 teaspoon coarsely ground black pepper

1. To prepare onions, heat oil in a large skillet over low heat. Add remaining ingredients. Cook, stirring occasionally, until onions are deeply browned and slightly gooey, about 40 minutes. If onions dry out, add water, 1 tablespoon at a time. Use immediately or cover and refrigerate up to 2 days. Makes 3/4 to 1 cup.
2. To prepare burgers, divide meat into 4 balls of equal size. Divide blue cheese into 4 equal portions. Using your thumb of the back of a tablespoon, make a shallow hole in each beef portion; fill with blue cheese. Shape burger and carefully seal the opening. Form each into a patty about 3/4- to 1-inch thick. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle as little as possible.
3. Prepare grill to medium-high. Brush grill grate with oil.
4. Sprinkle both sides of the burgers with salt and pepper. Place on the grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium. Top with a few crumbs of cheese and let melt.
5. If cooking indoors, place a cast-iron skillet over high heat. Add burgers to dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium-rare or 10 to 12 minutes for medium.

Recipe adapted with permission from Recipe of the Week: Burgers by Sally Sampson (Wiley, 2008)

Nutritional facts per serving (without bun and toppings): 320 calories,19g fat, 30g protein., 8g carbohydrates, 1g fiber, 850mg sodium.

6 green onions, white and green parts, chopped
3 tablespoons tomato paste
1 garlic clove, minced
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
Finely grated rind of 1/2 lemon
2 teaspoons brown sugar
2 teaspoons Dijon mustard
1 teaspoon coarsely ground black pepper
1 1/2 to 1 3/4 pounds ground chuck
1/2 teaspoon kosher salt

1. Place green onions, tomato paste, garlic, soy sauce, chili powder, lemon rind, brown sugar, mustard and pepper in a large mixing bowl. Mix until well combined. Add beef and using your hands, gently mix until ingredients are evenly incorporated.
2. Divide mixture into 4 balls of equal size. Form each into a patty 3/4- to 1-inch thick. To ensure more even cooking, make a 1/2-inch indentation with your thumb in the center of the burger. Handle the patties a little as possible.
3. Prepare a grill to medium-high. Brush grill grate with oil.
4. Sprinkle both sides of burgers with salt. Place on grate and grill until well seared on both sides, about 5 minutes for medium-rare or 6 minutes for medium.
5. If cooking indoors, place a cast iron skillet over high heat. Add burgers to dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium-rare or 10 to 12 minutes for medium.

Recipe adapted with permission from Recipe of the Week: Burgers by Sally Sampson (Wiley, 2008)

Per serving (without bun and toppings): 180 calories, 6g fat, 26g protein, 7g carbohydrates, 2g fiber, 470mg sodium.