Santa Barbara Southwest Turkey Burger
photo by GeoJLevyCooks
- Ready In:
- 1hr 20mins
- Ingredients:
- 27
- Yields:
-
8 Burgers
- Serves:
- 8
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
- Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
- In a bowl, crumble the turkey and add the salt, pepper and cumin.
- In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
- Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
- Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
- Separate into 8 patties and let them rest.
- 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.
- In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
- Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
- Add the lime juice and blend thoroughly.
- Cover and set aside.
- Heat grill to high, brush with oil or spray with Pam, and put on the patties.
- Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
- Turn gently with a spatula and your hand to make sure they don’t fall apart.
- 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).
- Lower the heat to medium-low and add the cheese and allow to melt.
- Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
- Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
- Place a slice of chili on top of the burger.
- Spread the mustard on the top half and cover the burger.
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RECIPE SUBMITTED BY
<p>I'm a construction project manager at UCSB by day and an avid amature chef at home. I love to cook and prepare meals and new dishes for our friends and family. I have entered numerous recipe and cooking and have some success. I also was flown to NY to tape a segment of the Perfect 3 on the Cooking Channel after winning a recipe contest.</p>