By NcMysteryShopper on January 25, 2006
Photo by Charmie777
Photo by Charmie777
"Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market’s concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles."
Serving Size: 1 (391 g)
Servings Per Recipe: 4
"Mui delicioso! I like my salsa chunky so I dropped 1/2 in the mini-chopper and cut half by hand. Did not have English muffins so I used toasted whole wheat buns. No avocado for me as well as I don't care much for them though my fellow dinner said it was a great topping and cooled the spicy salsa a bit. Served this with grilled zucchini, onions and red peppers. Thanks!"
"Very yummy. The flavors in the burger are superb! We added jalapeno-pepper-jack cheese to ours!"
"I made these as meatballs they are soo delicious!! All of these ingredients compliment the turkey well. Can't wait to make again.."
"Made for Zaar Tag. Great recipe! I used lean ground beef and regular buns. I did leave out the pumpkin seeds cause I don't like them. Will be making this again! Thanks!"