Ingredients
- 1½ pound ground turkey 2 tablespoons finely diced jalapeno* Juice of 2 limes and zest** of 1 lime 1 tablespoon freshly ground black pepper 1 tablespoon reduced-sodium Worcestershire sauce 4 tablespoons extra virgin olive oil ¾ cup shredded smoked mozzarel
Directions
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ONE: Preheat an outdoor grill or a grill pan or in a large nonstick sauté pan over medium-high heat, heat half of the canola oil on medium-high (a George Foreman® grill may also be used). TWO:In a medium size bowl, combine the first 5 ingredients plus 2 tablespoons of olive oil. THREE:Form 6 equal-sized burger patties and lightly brush them with the remaining 2 tablespoons of olive oil.FOUR: Cook the burgers for 5-7 minutes per side, flipping once, or until an internal temperature of 165° F is reached on an instant-read thermometer. FIVE: Top each burger with about 2 tablespoons of cheese and melt in a toaster oven or an oven set to broil. SIX: Serve each burger on a toasted bun. (If using George Foreman® grill, once cooked, unplug the grill and add cheese to the burger. Leave the grill open and allow the cheese to slightly melt.) * When handling or cutting hot peppers, it is best to wear plastic or rubber gloves and do not touch your face. If you do not wear gloves, wash your hands thoroughly with soap and water before touching your face or eyes.
** To zest, hold fruit still and move a grating tool (e.g., zester, peeler, box grater) slowly back and forth across the peel. Be careful to remove only the outermost, colorful layer of peel and not any of the bitter, white pith.
This dialysis-friendly recipe was contibuted by Fresenius Medical Care in partnership with celebrity chef Aaron McCargo, Jr.
