1 package 85% lean ground turkey (about one pound)
1 tablespoon Threadgill's Meat Seasoning (recipe below)
1 shallot, peeled and minced
4 slices Sargento Reduced-Fat Medium Cheddar Cheese slices
8 slices Oscar Mayer Center Cut Bacon, cooked until crispy
Kim's Guac (recipe below)
4 Cobblestone Mill Toasted Onion buns
Softened butter (for the buns)
In a medium bowl, mix turkey, Meat Seasoning and shallot with your hands. Form the mixture into four patties. Grill over medium high heat for about 8 minutes on each side, or until juices run clear.
While the patties grill, grab the cheese, cook the bacon and make the guacamole.
When my brother visits, I have to triple the batch because he'll eat most of it! This dip is also incredible with freshly made tortilla chips. Heat peanut oil in a deep fryer to 350 degrees. Cut a stack of corn tortillas into quarters with a pizza cutter. Carefully drop a big handful of the tortillas into the hot oil; stir with a long-handled metal strainer to keep the chips from sticking together while cooking. Fry until lightly browned. Drain on paper towels and season with salt. Repeat until all the tortilla chips are cooked.
1 ripe Haas avocado, peeled and mashed
1/4 cup favorite tomato salsa (I like Herdez Medium.)
1 heaping tablespoon sour cream
3 tablespoons chopped cilantro
1 large garlic clove, peeled and grated with a Microplane rasp
Kosher salt, to taste
Squeeze of fresh lime juice
1 pickled jalapeno chile, stem and seeds removed, minced
Mix together. Store in an airtight container and refrigerate.
Threadgill's Meat Seasoning
Southern Living 1998 Annual Recipes
Copyright: Oxmoor House, Inc.
This wonderful seasoning is used on the chicken fried steak at Threadgill's of Austin, TX. I keep a batch of this stored in a small canning jar with a screw-top lid.
1/4 cup salt (I use kosher salt.)
2 tablespoons garlic powder
2 tablespoons ground black pepper (I use freshly ground.)
1 tablespoon ground white pepper
1 tablespoon onion powder
1 tablespoon paprika
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
Combine all ingredients.
Top the burgers with cheese slices. Spread butter on the cut sides of the buns and place them, buttered side down, on the grill. Cook until cheese just melts and buns are lightly toasted.
Place burgers on bun bottoms. Top each with two slices bacon, guacamole and bun top.