Spork and Skewer

I love burgers. In my book, burger = satisfying. There is something about picking up a burger with two hands, scoping-out the thickness of the bun, the patty, and the toppings, and then taking a big old bite. A burger worth its salt may even make you question whether or not you can actually take a bite that big. But I'm always up for the challenge, not matter what kind of burger it may be. I know what some of you are thinking.Turkey burgers? No way. Well, guess what; it is possible to cook-up a turkey burger that is juicy and delectable. Turkey can be the perfect blank slate to host a multitude of creative flavors. Start with my Mexican inspired patties, and then try creating your own perfect version.

Printable Recipe






























Chipotle Turkey Burgers

You can find chipotle chili peppers canned in adobo sauce in the Latin foods aisle in the grocery store. I can't get enough of the spicy, smoky, tangy flavor these add to the burger.

You will need:

2 egg yolks
1 cup bread crumbs (unseasoned)
2 chipotle chilies, finely chopped
1 tablespoon adobo (from chipotle can)1/4 cup grated carrot
1/4 cup chopped onion
Zest of one lime
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 lbs. ground turkey (not extra lean)
Nonstick cooking spray
8 bakery burger buns (my tongue is all twisted!)1 recipe carrot slaw (included)
1 recipe chipotle mayo


This is very important, combine all your ingredients, besides the turkey in a large bowl. Make sure they are completely incorporated. When you are satisfied, then, and only then should you add your turkey. Minimally worked turkey will yield tender patties. 



Time to form your patties. Divide the mixture into eight "meatballs." Form each into a patty. Leave the center slightly indented so they cook-up flat. Refrigerate patties for 10 minutes.




I used a grill pan; you can cook them inside or out, but you need to preheat your grill or your pan. Heat to medium high, and spray with nonstick spray. Place your burgers in pan or on grill. Cook 8 minutes on first side..




Give them a flip, and cook for an additional 6-8 minutes. You're going to need to cook these to 165 degrees F (sorry, no rare turkey burgers allowed). Be patient! 





Keep burgers in a warm oven as you finish all eight (if you are using a small grill pan, like me). Toast buns, slather on spicy mayo, and top with carrot slaw.




Carrot Slaw
This recipe will make enough to top eight burgers with a 1/4 cup portion. 

1 tablespoon sherry vinegar
1 tablespoon fresh squeezed lime juice
1 teaspoon honey3 tablespoons extra virgin olive oil
salt and pepper to taste
2 cups grated carrots (I had to use 6 medium-large carrots)
2 tablespoons chopped cilantro

Directions:
Combine vinegar, lime, and honey. Drizzle-in olive oil as you whisk. Season dressing to taste. Add carrots and cilantro and combine.

Spicy Mayo
1/2 cup mayonaise
1 chipotle chili, chopped
1 teaspoon adobo from can
1 tablespoon finely chopped cilantro
1 teaspoon fresh lime juice

Directions:
In a small bowl, stir all ingredients to combine.

Now, that is a burger I can love!