Southwestern Turkey Cheddar Burgers

Tonight we had some of the great looking burgers out of the newest Cooking Light magazine.

We tried the Southwestern Turkey Cheddar Burgers and they looked and tasted great! Next time I'll mix up the seasoning a little bit. The cumin was a little overpowering. I think they needed a little more salt!

Wheat germ adds a nuttiness that complements the turkey and spices. For more spicy heat, use Monterey Jack cheese with jalapeño peppers.

Ingredients

1/3 cup wheat germ

1 1/2 teaspoons ancho chile powder

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 1/2 pounds ground turkey breast

4 ounces extrasharp cheddar cheese, thinly sliced

6 (2-ounce) Kaiser rolls, split

Prepare grill.
Combine first 7 ingredients in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide cheese evenly over patties; grill an additional 5 minutes or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.
Place onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until browned and tender.
Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll.

Nutritional Information
CALORIES 395(24% from fat); FAT 10.7g (sat 4.8g,mono 2.5g,poly 1.6g); PROTEIN 32.8g; CHOLESTEROL 54mg; CALCIUM 211mg; SODIUM 853mg; FIBER 3.3g; IRON 3.4mg; CARBOHYDRATE 42.6g