I went against my ideal burger and all that is good and right in this world and decided to make turkey burgers instead of the traditional meat (lamb, beef) burger. The ingredients were interesting and it had everything I love so I thought, why the heck not? A burger is a wonderful thing that should be a work of art. It should be juicy and plump (yeah, those thin burgers are not appealing to me). The bun should not be too softened by the contents and yet, after the first bite, it should be dripping with condiments and sauce and love and sauce. So, there I was, patiently searching for a good turkey burger and I came across a Southwestern recipe with, get this, chipotle yogurt sauce! Immediately my saliva started flowing and my taste buds beckoned for this burger. Naturally, I set out on my mission.
Usually, burgers call for an egg and/or half and half or cream and breadcrumbs to help bind and for a moist burger. I was okay with this recipe not using eggs or breadcrumbs but I got excited about the whole cooking process so I went ahead and used a smidgen of half and half and a sprinkle of breadcrumbs. Even if you don’t add anything, the mixture will still come together and will be moist. In the grilling process, you might lose a few corn kernels but no worries. I made my burgers thick and plump but you can make them however you prefer. Next time I am going to bake hamburger buns as I think the homemade version would be so much better, crispy on the outside and delicious on the inside.
I made six burgers from this mixture because I used close to 2 pounds of ground turkey but you can certainly make more if yours are not as plump as mine. I served these with sweet potato fries, which were not homemade but I tell you there is nothing wrong with the frozen kind.
Now comes the really great part–the chipotle chili pepper yogurt sauce! I bought the canned chipotle chili peppers in adobo sauce. I love heat and these peppers and the sauce were just amazing mixed with yogurt.
I always manage to put too many things in my burger and then I look at it and wonder how I am going to ever wrap my mouth around it 🙂 I believe in keeping a burger simple, tomatoes, onions, mustard, etc. This one had the sauce spread on the bun, then the burger, then avocado, then tomato and onion. The recipe says to mash the avocado but I sliced it as I like the bite and taste of it that way. Yum! Try this and you will not regret it 🙂
Recipe taken from the roasted root
- 6 ounces plain Greek yogurt
- 3 chili peppers in adobo sauce, chopped plus 1 tablespoon adobo sauce (I use canned chipotle chilis in adobo sauce)
- 1 tablespoon lime juice, zest of ½ lime
- Salt to taste
- 2 tablespoon grapeseed or olive oil
- ½ red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 4 cloves garlic, minced
- ½ cup fresh corn kernels
- ½ cup black beans, drained and rinsed
- ¼ teaspoon salt
- ½ teaspoon ground cumin
- 1 pound ground turkey meat*
- 3 hamburger buns
- 1 avocado, mashed
- Slices tomato
- Chipotle yogurt sauce
- Crack open a can of chipotle chilis in adobo sauce. Chop three of the chilis.
- Add the chipotle chilis along with 1 tablespoon of the adobo sauce to a bowl with the rest of the ingredients. Stir to combine.
- In a medium-sized skillet, heat the olive oil over medium heat and add the chopped onion. Saute until the onion begins to sweat, soften and becomes fragrant, about 8 minutes.
- Add the jalapeno, garlic cloves, salt and cumin. Saute another 3 to 5 minutes.
- Add the corn and sauté and sauté until corn kernels are plump and cooked, another 3 to 5 minutes.
- Add the black beans and continue to cook, stirring consistently just until black beans are hot. Set the sauté pan aside and allow everything to cool to room temperature.
- Once the sauté mixture has cooled, combine it with the ground turkey meat in a large mixing bowl. Use your hands to mix the meat and sautéed veggies together. Form three burger patties.
- In a cast iron skillet (or regular skillet), heat 2 tablespoons of oil to medium-high heat.
- Place burger patties on the hot skillet and allow them to cook until the sides firm up, about 5 to 8 minutes
- Flip the burgers and cook them on the other side until the burgers feel firm when poked and are cooked all the way through, another few minutes.
- Toast the buns in the oven under your broiler.
- Roughly chop or smash an avocado and distribute it between three burger buns.
- Set patties on top of avocado, douse with chipotle yogurt sauce, add fresh tomato, red oniton and lettuce to your burgers and slurp it up!
I used Diestel Turkey for the meat and definitely recommend it for your turkey burger pleasure.