Santa Barbara Southwest Turkey Burger |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love burgers but trying to eat healthier, I’ve tried to perfect the best turkey burger that I could. Also, since I don’t cook with much salt, trying to avoid it in my diet for health reasons, I try to infuse other seasonings to give the food that I prepare more flavor. I’ve tried several combinations for my turkey burgers, seen other recipes and put together what I think will work the best without covering up the taste of the burger itself. Ingredients:
2 lbs ground turkey (not just the breast meat) |
6 green onions, chopped |
3 large garlic cloves, finely chopped |
3 tablespoons olive oil |
2 eggs |
1/4 teaspoon kosher salt |
1/8 teaspoon ground black pepper |
1/8 teaspoon cumin |
2 tablespoons worcestershire sauce |
1/4 cup barbecue sauce |
1/2 cup panko breadcrumbs |
8 slices monterey jack pepper cheese |
3 large anaheim chilies, grilled, skinned, seeded and cut into 8 pieces |
vegetable oil or pam cooking spray, for the grill |
4 ripe avocados |
5 green onions, chopped without the tops |
1/4 cup fresh cilantro, finely chopped |
2 garlic cloves, finely chopped |
1/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon cayenne pepper |
1 teaspoon cumin |
1 teaspoon tabasco jalapeno sauce |
1 tablespoon lime juice |
8 large egg hamburger buns with sesame seeds |
2 large beefsteak tomatoes, sliced |
dijon mustard |
Directions:
1. Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
2. In a bowl, crumble the turkey and add the salt, pepper and cumin.
3. In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
4. Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
5. Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
6. Separate into 8 patties and let them rest.
7. Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside until the skins are ready to peel off easily. Peel, core and seed.
8. In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
9. Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
10. Add the lime juice and blend thoroughly.
11. Cover and set aside.
12. Heat grill to high, brush with oil or spray with Pam, and put on the patties.
13. Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
14. Turn gently with a spatula and your hand to make sure they don’t fall apart.
15. Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly).
16. Lower the heat to medium-low and add the cheese and allow to melt.
17. Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
18. Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
19. Place a slice of chili on top of the burger.
20. Spread the mustard on the top half and cover the burger.
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