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.