• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
632
Protein:
32 g
Fat:
45 g
Carbohydrates:
28 g
Sodium:
1142 mg
Easter Egg Purple
Easter Egg Purple

Credit
Amanda Callow, 3rd Place, 2011 Turkey Burger Throwdown

Serves: 6-8
Prep Time: 10 mins
Cook Time: 30 mins
Easter Egg Orange
Easter Egg Orange
Easter Egg Yellow
  1. Preheat grill.
  2. Using food processor, purée the beans until they are almost smooth, keeping a bit of the bean consistency.
  3. Add remaining ingredients and mix together. Form into 6-8 burgers.
  4. Grill patties 5-10 minutes per side on an oiled grill or until a digital thermometer inserted into the patty reads 170F (77C). Grill onions next to meat.
  5. In a food processor, purée the chilies to a smooth consistency. Set aside 3 Tbsp (45 mL) of the chipotle purée. The chipotle purée can be spicy, so add less than the 3 Tbsp (45 mL) to reduce the heat in the mayonnaise. The remaining purée can be frozen for another use.
  6. Clean the bowl of the food processor and add the garlic and brown sugar. Pulse.
  7. Scrape down the sides of the work bowl and add the salt, lemon juice, mayonnaise, sour cream and the remaining chipotle purée. Process to combine thoroughly.
  8. After onion is cooked, melt old cheddar on top of onions. The cheese helps to hold the meat and onions together nicely on the bun. Garnish with remaining ingredients.
Easter Egg Pink
Easter Egg Pink

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