Southwest Style Turkey Burger
Whether it be the dog days of summer or the ides of March, finding a great tasting turkey burger can be a difficult feat. This recipe proves that just because your grill may be put away for the season, doesn’t mean you can’t have a savory, quality tasting burger 365 days a year. I like to top these southwest-inspired burgers with an avocado crema. The heat and intensity of the burgers, matched with the cool smoothness of the crema, complement each other like Brad and Angie, pre-divorce papers. If you don’t have a blender or food processor – don’t sweat! Whisk equal parts Sriracha and Greek yogurt with a splash of fresh lime juice for a similarly tasty alternative. The fixings I leave to your preference and discretion, but I do certainly suggest the below for a great bite. Pair this burger with a baked sweet potato or top over some tossed greens - this is one burger that you won’t feel guilty about having more than one of!
The Break Down:
(Serving Size: Approx. 6 burger patties)
For the Burgers:
- White Lean Ground Turkey – 2 lbs.
- Red Bell Pepper – 1 large, chopped
- Jalapeno Pepper – 1, chopped
- Sweet Onion - 1 small, chopped
- Cilantro – ½ bunch, finely chopped
- Garlic – 3, minced
- Worcestershire Sauce – 1 tbsp.
- Onion Powder – 1 tbsp.
- Cumin – 1 tsp.
- Chili Powder – 1 tsp.
- Cayenne – 1 tsp.
- Sweet Paprika – 1 tsp.
- EVOO – 2 tbsp.
For the Avocado Crema Topping (***will need food processor or blender):
- Avocado – 1 large, halved, seeded and peeled
- Non-Fat Plain Yogurt – 1, 6 oz. (Fage brand preferred)
- Garlic – 1 clove
- Cilantro – ½ bunch
- Lime – Juice of 1
For the Fixings:
- Pepperjack Cheese – ¼ lb. (for 6 patties)
- White Onion – 1, sliced in strips
- Heirloom Tomatoes – 1, sliced in strips
- Boston Lettuce – 1 head
For the Burgers:
1. Place turkey in large bowl and add all ground spices and dash of S&P
2. Include chopped onion, red peppers, jalapeno, minced garlic and chopped cilantro
3. Add Worcestershire to mixture and another sprinkle of salt and pepper
4. Mix ingredients evenly with hands
5. Separate into 6 even patties on large plate and set aside
6. Wash hands thoroughly with soap
7. Add 2 tbsp. of EVOO in large pan over medium-high heat
8. Once pan is warm, add first three patties to pan and cook over medium
9. Cook patties for 5 to 7 minutes and then flip
10. After burgers have been flipped, wait 2 minutes and add 1 slice of cheese to each patty
11. Cook burgers for additional 3 minutes and then set aside on new plate
12. Add additional 3 burger patties to pan and repeat steps 9 through 11
For the Avocado Crema Topping (will need food processor or blender):
1. Add all ingredients to blender or food processor
2. Blend to desired consistency (should become similar to sour cream)
Tips & Tricks:
- Create small indent (think of a volcano) in the middle of your patties on one side, before cooking. This creates the patties from rising.
- Always remember to deseed your jalapeno if you don’t want your burgers too spicy
- Don’t forget to lightly salt your tomatoes before topping your burger
- Keep refrigerated in air-tight, sealed container 24-48 hours