It wouldn't be Memorial Day weekend if we didn't mention some backyard barbeque grub, now would it? 
Everyone loves a good burger to kick off the summer, but in this time of healthier living many of us are also trying to cut back on our beef consumption so here is my attempt to offer up a "new and improved", (and extremely uncomplicated), backyard barbeque menu.
Let's start with the centerpiece of any good grilling session, the burger. I like to use dark ground turkey meat as a substitute for beef, but let's face it, even the dark turkey meat can be a little dry, so I think it's necessary to boost the flavor and moisture level. Bring in the Chipotle Burger...
Chipotle Burger
Ground Dark Turkey (about 1/4 lb for each burger)
Chipotle Chilies (canned in adobo sauce, chopped)
Red Onion (chopped)
Salt & Pepper to taste
Start with about 1/2 chipotle, chopped fine, for each pound of turkey. Canned chipotles are usually found in the ethnic or Hispanic food aisle of most grocery stores and can be stored in an airtight container in the refrigerator for several months. They are quite hot, as in spicy, so it's better to experiment and add more next time if you find there isn't enough "heat" for you. Using the seeds will also increase the heat factor as will adding some of the sauce. I don't usually use the seeds, but I do like to add a little sauce for both flavor and moisture. Chop the red onion, (a fresher onion will add a little moisture as well), amount dependent on your preference. In a bowl combine all of the ingredients and mix with your hands just until combined - don't overmix.
Divide and shape into patties and grill for a few minutes on each side, remembering that turkey burgers cannot be served "rare". Serve with your favorite buns and garnishes such as lettuce, provolone or cheddar cheese, avocadoes, etc.
Grilled corn on the cob makes the perfect side dish as do chips, guacamole, and salsa. Other great alternatives are an avocado corn relish, black beans, or even the quiona salad posted earlier.
