fresh/grilled - Chiptole Turkey Burgers
Source of Recipe
from Kristin
Recipe Link: http://thekitchensinkrecipes.com/2008/07/17/chiptole-turkey-burgers/ fresh/grilled - Chiptole Turkey Burgers
1 1/4 pounds ground turkey breast
1 shallot, minced
1 garlic clove, minced
2 tablespoons cilantro, minced
1/2 teaspoon salt
1/4 teaspoon fresh-cracked black pepper
4 slices of smoked cheddar
1 small red onion, sliced into 1/4-inch thick rings
1 large tomato, sliced into 1/4-inch thick rounds
1 cup baby arugula or spinach
1/4 cup chipotle “ketchup” (recipe below)
Dijon mustard
4 hamburger buns (I usually use whole-wheat), split open
Prepare the grill.
Combine the turkey, shallot, garlic and cilantro, mixing
gently with your hands (take care not to overwork).
Score the meat into four equal portions.
Shape into patties (make the patties slightly larger than the
surface area of your buns).
Sprinkle both sides of the patties with the salt and pepper.
Grill the turkey burgers for 5 to 8 minutes per side, or
until cooked through.
When the burgers are almost done grilling, place a slice of
cheese on top of each patty (the cheese will melt as the
burgers finish grilling).
Also place the buns, cut sides down, on the grill to toast;
remove when lightly browned.
Serve the grilled patties and toasted buns along with the
remaining fixings.
Chiptole “Ketchup”
1 chipotle pepper (canned in adobo sauce), minced
1 tablespoon adobo sauce (from the canned chipotles)
2 tablespoone sour cream or Greek yogurt
juice of one lime
salt, to taste
Whisk together the chipotle pepper, adobo sauce, sour
cream and lime juice in a small bowl.
Add salt to taste.
Note: this mixture can be combined in a 1:1 ratio with
ketchup for a more “ketchupy” result. As is, the recipe
will yield more of a creamy chipotle spread. (Just don’t
want to mislead anyone with the recipe name)
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