Spicy Turkey Burgers with Pickled Onions

OK, I know the pickled onions sound weird, but trust me, they are a very unique taste and it is great. My husband actually liked it better than regular hamburgers. He said it reminded him of some sort of taco burger. Hope you all enjoy this as much as we do.

Spicy Turkey Burgers with Pickled Onions

Makes 4 servings

Ingredients

Pickled Onions
1 cup red-wine vinegar
2 tablespoons packed brown sugar
½ teaspoon salt
¼ teaspoon ground allspice
1 small red onion, halved and very thinly sliced

Burgers
1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle pepper (see Note)
½ teaspoon salt
⅛ teaspoon ground allspice
1 teaspoon canola oil
4 whole-wheat buns, split
8 teaspoons reduced-fat mayonnaise

1. To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Cover and microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onion and toss to coat.
2. To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.
3. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Toast buns on the grill, if desired.
4. Drain the onion, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Spicy Turkey Burgers with Pickled Onions
Nutrition Information

Per serving: 308 calories; 12 g fat (3 g sat, 1 g mono); 65 mg cholesterol; 30 g carbohydrate; 26 g protein; 4 g fiber; 738 mg sodium; 150 mg potassium.
Nutrition bonus: Selenium (30% daily value), Iron (20% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 3 lean meat