Green Chile Turkey Cheeseburgers
Chillies add zing to almost any dish and whets your appetite instantly. Chillies have been used to treat asthma, arthritis, blood clots, and headaches, among other conditions. The ancient people such as the Mayans used it on a regular basis as a medicine. Some people even claim that chillies aid weight loss.
The greatest thing about the green chile is that you can eat all you want and not get fat. Green chile is fat free, low on calories, almost no cholesterol and has lots of fiber. Green Chile helps build up your immune defense system as it contains 6 times more Vitamin C than an orange.
Ingredients (serves 4):
- 1 ¼ pound ground turkey
- 1 tablespoon Worchestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- two 1-ounce slices reduced-fat cheddar, halved
- two 4-ounce cans hot or mild green chillies, drained
- 4 whole-grain hamburger buns, halved
- 4 thin slices red onion
- 4 large slices tomato
- 1 cup baby spinach
- 8 cups mixed salad greens
- ½ cup fat-free salad dressing
Preparation (15 minutes):
- Place the ground turkey in a large bowl and add the Worchestershire, salt, and pepper. Combine gently, taking care not to overwork the meat (overmixing will make your burgers tough). Form the turkey into four patties and place in the fridge to rest while you prepare the remaining ingredients.
- Heat a grill or grill pan over medium heat. Place the patties on the grill and cook, turning once, until browned on the outside and cooked throughout, about 4 to 5 min per side. Don’t press down on the burgers with a spatula as they cook. You’ll just squeeze all the moisture out of them. Toward the end of the cooking process, top each burger with one slice of cheese and continue grilling until cheese melts.
- While the burgers grill, heat the green chillies in a small saucepan over medium heat. Place one cheeseburger on each bun half. Top each with one-fourth of the green chile, one onion slice, one tomato slice, ¼ cup spinach and one bun top.
- Toss salad greens, with dressing in a large bowl. Divide among four salad plates.
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