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Aztec Turkey Burgers with Cranberry Barbecue Sauce and Corn Salsa

Ground turkey is bland and tasteless unless spiced. The salsa, the cilantro, the tortilla chips, the chipolte and the cumin combine to give these spicy burgers the flavors of the Southwest. I am sure that Centeotl and Chicomeoal (the Aztec god and goddess of corn) would approve of these burgers.


3 Tablespoons canned jellied cranberry sauce, mashed
1 cup prepared, honey based barbecue sauce
3/4 cup prepared chunky salsa, medium
1/3 cup frozen corn, thawed
5 Tablespoons fresh cilantro, finely chopped (2 Tablespoons for salsa;
3 Tablespoons for burgers)
Colavita Extra Virgin Olive Oil for coating grill grates
1 1/2 pounds ground turkey
1/2 cup  White Corn Tortilla Chips (put in a resemble plastic bag and crushed with a mallet
1 Tablespoon canned chipolte chillies, finely chopped
1 Tablespoon Colavita Extra Virgin Olive Oil
1 teaspoon course salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
6 Whole wheat hamburger buns, split
6 leaves red lettuce, trimmed to fit bun
3 ripe, but firm, Roma tomatoes, thinly sliced


In a small bowl combine the cranberry sauce and the barbecue sauce. Stir until well mixed. Cover and set aside. In another small bowl combine the salsa, the corn and 2 Tablespoons of cilantro. Stir until well mixed. Cover and set aside. Coat grill grids with olive oil. Preheat grill on a medium temperature for direct grilling. In a large bowl combine the turkey, the tortilla chips, the chipolte, the olive oil, the remaining 3 Tablespoons cilantro, the salt, the pepper and the cumin. Mix until all the ingredients are just blended. (Over mixing will lead to tough burgers). Form mixture into 6 equal sized burgers. Grill, uncovered, turning once, until burgers are cooked through and register 165ÌŠ F. on an instant read thermometer, about 5 - 7 minutes per side. Baste frequently with barbecue sauce. During last few minutes of cooking place buns, cut side down, on free grill space. Grill until lightly toasted, about 1 minute. Remove burgers and buns from grill and transfer to work area. Line the bun bottoms on a flat, dry surface. Put one leave of lettuce on each bun bottom. Place three overlapping slices of tomato on the center of each lettuce leaf. Place a burger on each circle of tomato. Spoon salsa on top of each burger and cover with a bun top. Serve immediately. Serves 6.


BBB was difficult this year because of the limitation on the number of ingredients. I was forced to use prepared ingredients to stay within the limits. If these limits were not in place I would not have used prepared barbecue sacuce and prepared salsa.