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Turkey Mexi-Burgers

June 26, 2010

These burgers were a long time in the making.  We’ve been talking about them for ages and even had a prior attempt using taco seasoning that was decent but not what we wanted.  We finally remembered to get all the ingredients for this attempt.  And the results were absolutely KICK ASS.  We are not ordinarily a fan of turkey burgers.  They’re usually dry and kinda tasteless.  These weren’t anything of the sort.  They were full of flavor and juicy.  And paired up with 100% all natural buns from Nature’s Pride (available in white or wheat), which I got through the Tastemaker’s program at Foodbuzz, these were truly supreme burgers.  These buns are awesome and the best store bought buns I’ve ever had.  The only thing better would be homemade, and they don’t last as long and aren’t as uniform (someday maybe I’ll learn how to make my own buns but in the meantime, these make it absolutely not worth the effort, they’re so good). This makes 2 burgers.

Ingredients:

  • 1 pound 93% lean ground turkey (you could also do this with chicken or beef)
  • 1 packet Sazon (this is a seasoning mix found in the Mexican foods section)
  • pepper jack cheese
  • 1 avocado
  • 1/4 cup salsa
  • 1/4 cup light sour cream
  • 1 teaspoon cilantro
  • pinch salt
  • hamburger buns

Directions:

  1. Let the turkey sit for about half an hour to allow the chill to come off.
  2. Mix the turkey with the Sazon.  Just mix it enough that it’s evenly distributed.  It’s going to be very wet.
  3. Slice your pepper jack.  You’re going to want a small block, 3 thin slices per burger.
  4. Form 4 very thin patties.  You’ll probably want to put these on waxed paper because, as I said, they’ll be very sticky.
  5. On two burgers arrange in a sort of triangle in the middle being sure they don’t peek out the edges.
  6. Top those patties with the other two patties, being careful to seal the edges.
  7. Press a sort of dent in the middle of each.  They’re going to expand as they cook.  I didn’t do this and they resembled baseballs when I went to take them off the grill.  There was an unfortunate cheese explosion.  You don’t want that.
  8. Preheat the grill to about 350.
  9. Cook for 8-9 minutes a side.
  10. Meanwhile, mash the avocado, add the salsa, the sour cream, salt and cilantro to make your guac.  There will be more than you’ll need for the burgers, so use it with some homemade chips as a side.
  11. Serve the burgers topped with guacamole.  You could add tomatoes, lettuce, and other stuff, but I can’t promise it will go with the theme of the burger.

Printable version.

4 Comments leave one →
  1. July 1, 2010 7:19 am

    Sounds like a delicious turkey burger!

  2. July 3, 2010 9:32 am

    People are always looking for new ideas and recipes for cooking on the grill, Good job!

Trackbacks

  1. Mexican Meatloaf « Pots and Plots
  2. Sargento Cheese Tasting « Pots and Plots

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