Saturday, September 25, 2010

Three Chile Turkey Burgers

Turkey burgers are a staple in our house for their ease and health-value. Unfortunately, they can be a little bland. I usually add a little spice to the turkey burger patties I buy (yes, I buy them preformed because they are just so easy that way!). I got a little inspiration when we tried these taco burgers and thought that the idea would translate well to turkey burgers as well. But I'm not a huge fan of taco seasoning packets, so I decided to use the basic flavor ingredients from taco seasoning and just apply directly to the burgers. Since I like the way different chile flavors play off each other, I decided to add a very lightly grilled (canned) anaheim chile to each burger before topping with pepperjack cheese and guacamole. Oh my, these burgers were so good. I don't think my husband could believe he was eating such a good burger at home. We've had them twice and both times he was speechless. I swear the turkey burgers taste meatier with all those other flavors going on. These are spicy, but I find them to be a complex spicy, not a hot spicy. The anaheim chiles are quite mild, and you can control the heat of the burger by adding more or less chili powder, or by varying what kind of chili powder you use. Remember to toast the burger buns a little extra so that they hold up to this burger. With the guac and the pepper, this one can get a little sloppy.

Triple Chile Turkey Burgers
2 preformed turkey burgers (or 1/2 lb of ground turkey, shaped into patties)
1/2-1 tsp onion powder
1/2-1 tsp garlic powder
2 tsp Chili powder (I used regular, but will try ancho and chipotle soon!)
1 small (4 oz) can whole mild chiles (anaheims)
1 small batch (1 avocado worth) guacamole (homemade is best, even if you are just mixing a little salsa into a chopped avocado!)
2 slices pepperjack cheese
2 toasted hamburger buns
Prepare and heat grill pan. Season turkey burgers with onion, garlic & chili powder. Set aside. Drain can of chiles. Remove two (save remaining for another use or discard). Carefully slice open one side to create one large single layer pepper out of each whole pepper. Using your knife, scrape out as many seeds as possible. Lightly grill peppers until they start to appear dry and just start to show char marks. Remove and set aside. Grill burgers, turning, until no longer pink inside. Top each burger with one grilled chile, then one slice of pepperjack cheese. Slide each burger onto a bun and top with guacamole before adding bun top.

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