My husband, Jed, and I never thought we would be turkey burger fans, but these burgers are delicious. Jed thinks they are fantastic. My friend, Katie W, submitted this recipe for a cookbook we made a few years ago. Last time I made these I was surprised to discover that I didn’t have any lettuce in the fridge. Woops. So, even though my picture doesn’t show all my preferred condiments, I like to serve these with lettuce, tomatoes, red onion slices (so good!), sharp cheddar cheese, on toasted buns. I toast the buns by spreading them with a little butter and putting them under the broiler for a minute.
Southwestern Turkey Burgers
submitted by Erin
1 ½ pounds ground turkey (don’t add more than this)
1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired)
2 ounces grated Monterey Jack cheese (about ½ cup)
¼ cup plain dried breadcrumbs
2 tablespoons mayonnaise
Coarse salt and ground pepper
Vegetable oil, for grates
4 hamburgers buns, split horizontally
Desired toppings (I like sharp cheddar, tomato, mayo, lettuce, and red onions)
1. Heat grill to medium-high. In a medium bowl, place turkey, jalapeño, cheese, breadcrumbs, mayonnaise, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. Press thumb in the center of each patty to make an indentation approximately 1/2-inch deep (this helps keep burgers flat during grilling).
3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns (toasted on grill), with desired toppings.
{ 4 comments… read them below or add one }
looks yummy!!
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this looks great! I am not a hamburger fan–but this sounds really good. I am going to have to give them a try!
I made these last night. They were so moist and yummy with the perfect amount of flavor. Thanks for the tip on GENTLY mixing. Served them on whole wheat buns, and they were fabulous!
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