This recipe uses a grilled poblano pepper—common in Mexican fare—and habanero cheese to jack up the heat. Once mature, poblanos turn a dark-brown color that can be dried, and referred to as ancho. If smoked and dried, they’re known as chipotle.
Nutrition (per burger, without a bun)
Calories: 300; total fat: 14g; saturated fat: 4g; protein: 30g; cholesterol: 113mg
Recipe and photo by Elizabeth Shaw, M.S., R.D. of Simple Swaps.
Makes 4 servings
- 16 oz lean ground turkey (80% + lean)
- 2 oz habanero cheese, part skim
- 4 100% whole-wheat burger buns
- 4 lettuce leaves
- 4 oz grilled pineapple
- 1 grilled poblano pepper
How to make it
Fire up your grill, and get your burgers assembled.
Separate ground turkey into 4 even rounds.
Divide each round into 2. Using ½ ounce shredded cheese, place the cheese in-between each 2oz of ground turkey. Close patty halves onto one another, pushing the outside together to create an enclosed burger.
Heat on your BBQ grill until done (165°).
Cool completely, and store for your mid-week burger craving or serve immediately topped with your grilled condiments.