Mexican Turkey Burger
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Serves 4
Spice and saute your veggies first and add to the ground turkey before cooking for great flavor in these Mexican Turkey Burgers.
Ingredients
1 1/4 pounds ground turkey
1 leek, diced
1/4 red onion, diced
1/2 red bell pepper, diced
1 tablespoon canola oil
1 tablespoon grape seed oil
1 tablespoon Sunny oaxaca seasoning
1 tablespoon New Mexico Chili powder*
2 teaspoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
4 buns
4 tomato slices
1 avocado, sliced
2 pieces romaine lettuce, cut in half
6 – 8 slices smoked gouda
1/2 cup spicy barbecue sauce
*To make chile powder: grind dried chile pepper in a coffee or spice grinder.
Instructions
Heat a cast iron skillet on medium heat and heat the oil.
Add the vegetables to the skillet.
Combine the spices and to the vegetables. Saute for about 3 – 4 minutes until the veggies just become soft.
Allow the veggies to cool a little. Add to the ground turkey and mix well.
Form into 4 good size patties.
In the same skillet spice with the vegetables, add the grape seed oil and cook until well heated.
Add the burgers and cook for 5 – 6 minutes per side.
In the final minute of cooking, add the cheese to the burgers.
Let the burgers rest for 1 – 2 minutes.
Assemble the sandwich:
Begin with the lettuce and add the burger.
Top with tomato and 2 or 3 slices of the avocados.
Finish with the barbecue sauce.
Serve and enjoy!
From feedyoursoul2.com