Southwest Turkey Burgers
2 cloves garlic, minced
¼ cup red onion, finely chopped
1 teaspoon dried thyme
2 tablespoons fresh cilantro or parsley, finely chopped
½ bell pepper, finely chopped
Half a jalapeno, seeded and finely chopped, add more for extra heat
1 ½ teaspoons ground cumin
1 teaspoon cayenne hot sauce (like Tabasco), add more for extra heat
2 teaspoons Lawry seasoning salt or any grill seasoning blend
Olive or vegetable oil, to brush on burgers and grill
Spicy Southwest Sauce
Grilled or raw red onion
Preheat grill to medium-high heat (about 400 degrees F).
Place all the ingredients in a large bowl, except for the oil, and use your hands to mix until well combined, about 2 minutes. The mixture will be soft and sticky, so place it in the refrigerator for 20 minutes to firm up before forming patties.
Divide mixture into 6 equal mounds, and then shape into patties. Place patties on a baking sheet lined with wax paper and brush or drizzle tops with olive oil until lightly coated. Discard wax paper once burgers are on the grill.
Place patties on hot grill and cook for about 5 to 6 minutes on each side, until an internal temperature of at least 165 degrees F is achieved. For best results, use a meat thermometer for accuracy. To prevent the meat from sticking to the grill, let the patties cook for at least 3 minutes per side before lifting.
Place sliced cheese over the patties in the last 2 to 3 minutes of cooking. Once the required temperature has been reached, remove burgers and transfer to a plate or baking sheet lined with wax paper; cover with aluminum foil to retain heat.
Scrape any remaining turkey from the grill. Slice buns in half and place them on the grill, cut side down, and grill until lightly toasted. Remove and spread southwest sauce on the inside of the bun’s top. Place a burger on the bottom half of each bun then top with lettuce, onion and pickles. Cover with top bun and serve with Spicy Southwest Sauce.