After making our delicious Guacamole-Chipotle Burgers on Wednesday, we had a few leftovers, namely chipotle mayonnaise, guacamole, poblano pepper, cheese, and buns (everything but the burger!). We decided to put our toppings to good use and try out the Guacamole-Chipotle Burger recipe using ground turkey instead.
We followed the same basic recipe as the beef burgers with a few exceptions. We were worried that the lower fat content of the turkey would produce dense, dry burgers so we chopped up the pepper jack cheese and mixed it plus a little shredded Monterey Jack directly into the turkey mixture. We also added slightly less pepper (just under 1/2 teaspoon per pound of meat) and Matt grilled the burgers longer — approximately 5 minutes per side over direct high heat — to make sure they were cooked through.
The turkey burgers turned out nice and juicy thanks to all of the cheese and the overall combination of turkey, chipotle mayo, poblano, cilantro, and guacamole was delicious! Next time we make fancy beef burgers we’ll definitely plan to make the healthier turkey equivalent with the leftovers. 🙂
One thought on “Southwestern Turkey Burgers”
I like the idea of mixing the cheese into the burger… I’d just put it on top anyway, and it sounds like a good way to avoid the dry, poorer texture that many of us experienced when introduced to turkey burgers.