Ingredients

4 servings

　　1 sack (16 to 20 ounces) extra-crispy-style frozen French fries

　　1/4 cup chili powder (3 palmfuls)

　　2 tablespoons ground cumin

　　2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning (a palmful)

　　1/4 cup vegetable oil

　　2 packages (2 to 2 2/3 pounds total) ground turkey breast

　　1 medium onion, finely chopped

　　2 tablespoons Worcestershire sauce (eyeball it)

　　1 8-ounce can tomato sauce

　　3 red bell peppers, 1/4 of 1 pepper finely chopped, remaining peppers thinly sliced

　　4 garlic cloves, chopped

　　2 tablespoons hot sauce, such as Tabasco

　　6 ounces Cheddar or smoked Cheddar, cut into 1/4-inch dice

　　3 tablespoons red wine vinegar (eyeball it)

　　1 tablespoon sugar

　　2 teaspoons coarse salt

　　1 sack (16 ounces) shredded red cabbage (available in the produce department)

　　1 small red onion, thinly sliced

　　Coarse black pepper, to taste

　　3 tablespoons unsalted butter, cut into chunks

　　1/4 cup finely chopped curly parsley

　　4 soft burger rolls

　　

Step 1

Preheat the oven to the temperature listed on the sack of fries.

　　

Step 2

Preheat a medium nonstick skillet over medium-high heat. Combine the chili powder, cumin, and grill seasoning in a small bowl. To the skillet add a tablespoon of the vegetable oil, once around the pan, and half of the turkey. Break up the turkey with the back of a wooden spoon, then season with half of the spice mixture. Combine to break up and brown the turkey for a couple of minutes, then add half of the chopped onions and cook for another couple of minutes. When the onions are translucent, add the Worcestershire sauce and tomato sauce; adjust the seasonings and simmer the chili sauce over low heat until ready to serve.

　　

Step 3

While the chili sauce is working, make the burgers. Place the remaining turkey in a bowl and add the remaining spice mixture, half of the remaining chopped onions, the finely chopped bell peppers, half the chopped garlic, and about a tablespoon of hot sauce. Mix well with your hands, then incorporate the diced cheese. Form the mixture into 4 inch-thick patties. Heat a second nonstick skillet over medium-high heat. Add a tablespoon of vegetable oil (once around the pan) and when hot, add the burgers. Cook the burgers for 6 minutes on each side.

　　

Step 4

When you place the burgers in the pan, the timing is right to add the fries to the preheated oven.

　　

Step 5

While everything is moving forward, throw together the slaw salad. In the bottom of a medium bowl, combine 1 tablespoon hot sauce—just eyeball it—with the vinegar, sugar, and 1 teaspoon of the salt. Add the red cabbage, red pepper strips, and red onions to the bowl and toss to combine. Season with black pepper.

　　

Step 6

On your cutting board add about a teaspoon of salt to the remaining chopped garlic and, using the flat of your knife blade, mash the garlic and salt into a paste. Scrape the paste into a small bowl with the butter and microwave on High for 20 seconds or so. Remove the fries from the oven and toss with the melted butter and the chopped parsley. Adjust seasoning to taste.

　　

Step 7

To serve, pile the chili-cheese burgers onto the buns, top with scoops of chili sauce, and a spoonful of the remaining chopped onions. Serve the burgers with piles of red pepper slaw and funky fries.

　　Rachael Ray 365: No Repeats