Ingredients
- 1 1/2 lbs ground turkey, at room temperature
- 3 tablespoons finely chopped cilantro
- 1 scallion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon pure dried ancho chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 pinch ground cinnamon
- vegetable oil, for brushing
- 4 English muffins, toasted
- 1/2 ripe Hass avocado, sliced
- 3 tablespoons toasted shelled pumpkin seeds ( pepitas)
- 6 small tomatillos, husked
- 5 large garlic cloves
- 4 plum tomatoes
- 1/4 large onion
- 3 canned chipotle chiles in adobo, seeded and finely chopped, with
- 2 teaspoons of the adobo sauce
- 2 1/2 tablespoons finely chopped fresh cilantro
- coarse salt
- 1/2 teaspoon brown sugar
Chipotle Salsa
Directions
- Chipotle Salsa:.
- Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
- Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
- Burgers:.
- Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
- Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.
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