Pesto Turkey Burgers

This mediterranean style turkey burger is flavored with basil pesto and crumbled feta cheese. It's delicious, fancy, and ready in only 20 minutes! I served this with pan fried asparagus! Serve on buns with lettuce, miracle whip and tomotoes.

Prep Time: 10 min. Cook Time: 10 min. Serves 4

Ingredients:
1 1/4 pounds lean ground turkey
2 Tbsp basil pesto (I added more)
1 teaspoon minced garlic or 2 cloves of garlic pressed
1/2 cup crumbled feta cheese
1 1/2 tsp seasoned salt
1/2 cup seasoned bread crumbs
1/2 tsp seasoned salt ( I didn't do this)

1. Preheat an outdoor grill for medium-high heat.

2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and bread crumbs in a bowl until evenly blended. Form into 4 patties.

3. Grill pesto burgers until no longer pink in the center, about 4 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Spicy Turkey Chili

Ingredients:
1 pound ground turkey
1/2 cup diced onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 (14.5 ounce) can diced tomatoes
1 cup medium salsa
1 cup barbecue sauce
1 (4 ounce) can chopped green chilies
1 cup corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon lime juice
1 teaspoon ground cumin
1 tablespoon crushed red pepper flakes
1 tablespoon chili powder
1 tablespoon dried cilantro
1/2 teaspoon salt
1 cup fat-free sour cream, for garnish (optional)

Directions:
Heat a large, nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink, about 10 minutes. Pour in the tomatoes, salsa, barbecue sauce, green chilies, corn, and black beans. Season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the flavors develop, 1 to 3 hours. Serve with a dollop of sour cream on each serving.