This recipe appears in:A Hamburger Tuesday: Submit Your Turkey Burgers!
While I consider myself somewhat of a beef burger purist, when it comes to turkey burgers, I'm strictly no-holds-barred. Turkey burgers are usually bland and dry but I've had great success with Asian turkey burgers.
So I went for a different flavor profile this time around with Southwest-inspired green chili turkey burgers.
The ground turkey is mixed with green chiles, cilantro, garlic, chili powder, cumin, Worcestershire, and oregano. This combo works incredibly well, giving the burgers an earthiness paired with a nice fruity heat throughout.
Alone they're just fine and dandy, but a little pepper jack and extra green chiles on top go a long way to make these really awesome.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1 1/3 pounds ground turkey, 85% lean
- 2 4-ounce can green chiles
- 1/4 cup finely chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Mexican oregano
- Kosher salt
- Freshly ground black pepper
- 4 potato rolls
- 4 slices pepper jack cheese optional
- 1 4-oz can green chilies optional
- Type of fire: Direct
- Grill heat: high
Place turkey, chiles, cilantro, garlic, chili powder, cumin, Worcestershire, and oregano in a large bowl. Using your hands, mix together until fully incorporated. Scoop out 1/3 lb of meat mixture and form into a patty. Repeat with remaining meat mixture. Season patties on both sides liberally with salt and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill burgers until well browned on both sides and an instant read thermometer registers 165 degrees when inserted into the middle of the burger, about 5 to 7 minutes per side. Place slices of pepper jack cheese on top of burgers in the last few minutes cooking, if using.
While the burgers are grilling, place the buns cut side down on the grill and cook until lightly browned. Remove from grill. Place burgers on buns, top with additional green chiles, if using, and serve.