{"id":234,"date":"2013-05-03T07:27:00","date_gmt":"2013-05-03T13:27:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/05\/03\/turkey-chili-topped-turkey-chili-burgers-with-red-pepper-slaw-and-funky-fries"},"modified":"2013-05-03T07:27:00","modified_gmt":"2013-05-03T13:27:00","slug":"turkey-chili-topped-turkey-chili-burgers-with-red-pepper-slaw-and-funky-fries","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=234","title":{"rendered":"Turkey Chili-Topped Turkey Chili Burgers with Red Pepper Slaw and Funky Fries"},"content":{"rendered":"

<\/p>\n

1\/4 cup chili powder<\/span>
2 tablespoons ground cumin<\/span>
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning<\/span>
1\/4 cup vegetable oil<\/span>
2 packages (2 to 2 2\/3 pounds total) ground turkey breast<\/span>
1 medium onion, finely chopped<\/span>
2 tablespoons Worcestershire sauce<\/span>
1 8-ounce can tomato sauce<\/span>
3 red bell peppers, 1\/4 of 1 pepper finely chopped, remaining peppers thinly sliced<\/span>
2 garlic cloves, chopped<\/span>
2 tablespoons hot sauce, such as Tabasco<\/span>
6 ounces Cheddar or smoked Cheddar, cut into 1\/4-inch dice<\/span>
3 tablespoons red wine vinegar<\/span>
1 tablespoon sugar<\/span>
2 teaspoons coarse salt<\/span>
1 sack (16 ounces) shredded red cabbage<\/span>
1 small red onion, thinly sliced<\/span>
Coarse black pepper, to taste<\/span>
4 soft burger rolls<\/span><\/p>\n

<\/span><\/div>\n
1. Preheat a medium nonstick skillet over medium-high heat. Combine the chili powder, cumin, and grill seasoning in a small bowl. <\/span><\/div>\n
2. To the skillet add a tablespoon of the vegetable oil and half of the turkey. 2. Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture. <\/span><\/div>\n
3. Combine to break up and brown the turkey for a couple of minutes, then add half of the chopped onions and cook for another couple of minutes. When the onions are translucent, add the Worcestershire sauce and tomato sauce; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.<\/span><\/div>\n
4. While the 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 finely chopped bell peppers, the chopped garlic, and about a tablespoon of hot sauce. Mix well with your hands, then incorporate the diced cheese. Form the mixture into 4 one-inch-thick patties. Heat a second nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil and when hot, add the burgers. Cook the burgers for 6 minutes on each side.<\/span><\/div>\n
5. While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce with the vinegar, sugar, and 1 teaspoon salt. Add the red cabbage, red pepper strips, and red onions to the bowl and toss to combine. Season with black pepper.<\/span><\/div>\n
6. To serve, pile the chili-cheese burgers onto the buns, top with scoops of chili sauce and a spoonful of the remaining chopped onions. Serve the burgers with piles of red pepper slaw.<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

1\/4 cup chili powder2 tablespoons ground cumin2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning1\/4 cup vegetable oil2 packages (2 to 2 2\/3 pounds…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-234","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-3M","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=234"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/234\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}