Cheddar-Studded Chili Turkey Burgers with Cilantro Cream and South of the Border Iceberg

• 1 1/3 pounds ground turkey breast (the average weight of 1 package)
• 1 medium red onion, half finely chopped, half diced
• 1/4 pound sharp Cheddar cheese, cut into 1/4-inch dice
• 1 rounded tablespoon chili powder (a healthy palmful)
• 2 teaspoons ground cumin (2/3 palmful)
• 1 jalapeno or serrano chili, seeded and finely chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
• 1/2 cup sour cream
• A handful of fresh cilantro leaves, chopped
• 1/2 head iceberg lettuce, chopped
• 1 ripe mango, peeled and diced
• 1 small red bell pepper, cored, seeded, and cut into thin strips
• 1 ripe Hass avocado
• 2 limes
• 4 Corn Toasties (corn toaster cakes), any brand, toasted

1. Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.
2. In a medium bowl combine the ground turkey, the finely chopped onion, the Cheddar, chili powder, cumin, jalapeno, garlic, salt, and pepper.
3. Score the meat with the side of your hand to separate into 4 equal amounts.
4. Form into 4 large patties no more than 1 inch thick.
5. Drizzle EVOO on the patties and place them in the hot skillet or on the hot grill.
6. Cook for 5 to 6 minutes on each side, or until the turkey is cooked through.
7. While the burgers are cooking, prepare the rest of the meal.
8. For the cilantro cream, in a small bowl combine the sour cream, chopped cilantro, and salt and pepper to taste.
9. Next, in a salad bowl combine the chopped iceberg, mango, red bell pepper, and the diced onion.
10. Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
11. Twist and separate the halved fruit.
12. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves.
13. Chop the avocado into bite-size pieces and add them to the salad.
14. Squeeze the juice of 2 limes over the salad and drizzle with about 3 tablespoons of EVOO, season with salt and pepper, and toss to coat.
15. Serve the Cheddar-studded turkey burgers topped with a little of the cilantro cream on toaster cakes and a mound of the iceberg salad alongside.
16. Get your juices flowing!
17. To get lots of juice from your lemons and limes, heat them in a microwave for 10 seconds on High before you juice them.
18. When you are juicing lemons, remember to hold them cut side up when you squeeze them so the pits remain with the lemon and not in your recipe.

ground turkey, red onion, cheddar cheese, chili powder, ground cumin, serrano chili, garlic, salt, extravirgin olive oil, sour cream, handful of fresh cilantro leaves, mango, red bell pepper, avocado, limes, toasties

Taken from www.epicurious.com/recipes/food/views/cheddar-studded-chili-turkey-burgers-with-cilantro-cream-and-south-of-the-border-iceberg-374747 (may not work)