Cilantro Turkey Burgers (3 WW pts) & Sauteed Mushrooms (2 WW pts)

Hubby swears that a burger isn’t a burger unless it’s beef. That was his opinion until he ate this turkey burger. We love it and it’s now one a staple on our menu! Thanks Joelen for the recipe!

We’ve also been on a big mushroom kick recently. I love to put sauteed mushrooms on anything!


Cilantro Turkey Burgers (from Joelen)
1 pound lean ground turkey
1 half large red onion
1/4 cup minced fresh cilantro (I used about a cup – we love Cilantro!)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (I used 2 cloves of garlic, minced)
1/4 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt
olive oil

In a bowl, grate onion. This allows it to add moisture to the turkey and even cooking.
To the grated onion, add turkey, cilantro & spices.
Combine thoroughly without over handling.
Shape into 4 patties.
Heat up grill pan or grill. Add oil to lubricate grill pan/grill. Cook on grill pan/grill pan until juices run clear.
Recipe for Sauteed Mushrooms: HERE
I calculated the points as 3 per turkey burger, not counting the bun or anything else you put on it.

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14 Responses to “Raspberry Chipotle Jam”

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    1
    Samantha — January 22, 2014 at 6:56 pm

    Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.

    • beantownbaker — January 22nd, 2014 @ 9:37 pm

      Chipotle is a flavor I’m learning to love as I use it more and more!

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    Ashley @ My Midwest Table — January 23, 2014 at 10:32 am

    Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!

    • beantownbaker — January 23rd, 2014 @ 2:15 pm

      Is it So Long Saloon by chance?…

      If so, check back on Tuesday…

    • beantownbaker — January 23rd, 2014 @ 2:17 pm

      BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…

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    Ashley @ My Midwest Table — January 23, 2014 at 3:48 pm

    Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!

    Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.

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    Shannon — January 26, 2014 at 4:01 pm

    this is definitely one i’ll need to make, great flavor combo 🙂

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    Nutmeg Nanny — February 4, 2014 at 3:38 pm

    Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!

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    Jac — September 10, 2014 at 10:57 am

    I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.

    *I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀

    • beantownbaker — September 12th, 2014 @ 10:40 pm

      Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.

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    7
    MezzoBetsy — September 19, 2014 at 1:25 pm

    Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.

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    Joy — January 9, 2015 at 7:41 pm

    how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?

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    Lucinds — July 7, 2017 at 7:41 pm

    Are there any water bath instructions?

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    AGEN SGP RESMI — November 30, 2017 at 3:45 pm

    Thats look so delicious.. nice sharing
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