Recipe by Mulligan
This is a lighter take on a classic Southern Burger. Yummy pimento cheese with a kick tops a healthy turkey burger.
Top Review by Gerry
Knew I loved the Southwestern soups - so not too much of a surprise to find we loved this burger. For dietary issues I went easy on the cheese - other then that made as posted. A real taste treat - great to find new versions of a summer favorite. Thank you Mulligan.
- 8 ounces low-fat cheddar cheese, shredded
- 8 ounces low-fat monterey jack cheese, shredded
- 8 ounces low-fat cream cheese, softened
- 1 cup light mayonnaise (more or less depending on your preference of consistency)
- 2 jalapenos, deseeded and chopped
- 1 (2 ounce) canned pimiento
- 1 teaspoon black pepper
- 1 dash Splenda granular, to taste
- 1 lb ground turkey
- olive oil
- 4 whole grain buns
- 1⁄2 teaspoon cilantro
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion flakes
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon mace
Directions See How It's Made
- Add all of the pimento cheese ingredients together. This can be made several days in advance. Leftover cheese can be made into sandwiches or frozen for later use.
- Divide the turkey meat into 4 burgers. Mix the Seven Spices together and press into each burger. Drizzle olive oil onto burgers and grill until well done (you don't want to eat turkey meat undercooked).
- While burgers are still on grill, pile pimento cheese on top until melted. Place on bun when ready to eat.