Spicy Turkey Burgers
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 pounds bone-in skin-on turkey thighs (about 2 thighs)
1/2 cup minced onion
1/4 cup chopped fresh cilantro
2 minced garlic cloves
2 teaspoons chopped jalapeño or serrano chile with seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
Kosher salt
Instructions:
Makes 4 servings
Cut meat into 1″ cubes; discard skin and bones. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill protein until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
Meanwhile, place all grinding parts (the stand mixer’s grinding attachment, including the dies, or the bowl and blade of the food processor) in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice and arrange beneath the attachment to catch ground turkey and keep it cold.
Transfer turkey to a medium bowl. Mix in onion, cilantro, garlic, jalapeño or serrano chile, coriander, cumin, paprika, and freshly ground black pepper. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Form into four 1/2″-thick patties. Season with kosher salt and freshly ground black pepper. Grill burgers over medium heat until cooked through, 5-7 minutes per side.
From Bon Appetit