Chipotle BBQ Burgers with Slaw

It's grilling time! It seems that last summer, we didn't use our grill that much and I love doing meals on the grill. I hope to find more grilling recipes this year and take advantage of the nice weather and eat outside.

I'm not much of a beef eater so I try to substitute turkey a lot. I've tried turkey burgers before but it was always bland and too dry tasting. This recipe was originally a beef recipe. You can find the original here. But I think this one is good with turkey as long as you don't overcook them. I changed some things on the slaw part. I didn't think the original recipe had enough. I like to serve them with sweet potato chips or seasoned sweet potato fries.

Chipotle BBQ Burgers with Slaw

1/2 cup breadcrumbs

2 T barbecue sauce

1 T chopped chipotle chiles, canned in adobo sauce

2 cloves garlic, minced

20 oz package lean ground turkey

1 large egg

4 cups cabbage-and-carrot coleslaw

3 T reduced-fat mayonnaise

3 T reduced-fat sour cream

2 tsp sugar

2 tsp cider vinegar

1/4 tsp salt

1/4 tsp black pepper

5 hamburger buns

Combine first 6 ingredients. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill to medium-high heat. Grill patties until no longer pink inside.

Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

Cheesy Broccoli Potato Soup with Tiny Meatballs

The other day I was thinking why don't I ever use the broccoli stems for anything. I'm paying for them and then I throw them away. It doesn't make sense. Lately, I have been eating the tops with dip for my lunches so I had extra stems. I also had some potatoes to use up so I went looking for a broccoli/ potato soup recipe. I couldn't find much and didn't really like the ones I saw. So I created this one that also has tiny turky meatballs in it. My family really likes this soup. The only complaint was that in my original recipe, there wasn't enough meatballs. So I added more in this recipe. My daughter just ate the meatballs and was done. My son wouldn't try it because he doesn't like potatoes unless they are french fries! Toddlers are so particular. My husband and I really liked it! Anyway, I hope you like this one.

Cheesy Broccoli Potato Soup with Tiny Meatballs

2 tsp. canola oil
½ cup onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 cups water
1 ½ lbs. potatoes, diced
¾ lbs. broccoli stems, diced
1 can Cannellini beans, drained and rinsed
1 – 20 oz. package of lean ground turkey
¾ tsp. salt
¼ tsp. cayenne
1 tsp. dried basil
¼ tsp. salt
¼ tsp. pepper
1 cup cheddar cheese, shredded
½ cup heavy cream

Heat oil in a dutch oven over medium-high heat. Add onion and sauté until translucent. Add garlic and sauté for 1 minute while stirring. Pour in broth and water. Bring to a boil. Add potatoes, broccoli and beans. Return to a boil and cook for 10 minutes or until vegetables are fork tender.

Meanwhile, in a separate bowl, combine turkey, ¾ tsp salt, cayenne, and basil. Work the spices through the turkey. Form the turkey into  1 teaspoon size meatballs and set aside.

When the potatoes and broccoli are fork tender, remove from heat. Blend with an immersion blender until at least ¾ of the soup is pureed. This will easily splatter so blend carefully. This can also be done by putting ¾ of the soup into a blender to puree and then return to dutch oven.

Return the soup to medium heat and add meatballs one at a time so they don’t stick together. Cook until they are no longer pink inside, about 6-7 minutes. Remove from heat and stir in ¼ tsp. salt, pepper, cheese, and cream. Stir until cheese is melted. Serves 8.