When I hear the word "burger", I think big juicy red meat with melty cheese and golden, buttery fried onions.
Very rarely do I associate turkey with burgers. Because so often turkey is boring, tasteless, and dry.
But - when Tracey at Tracey's Culinary Adventures says that she likes turkey burgers, I totally trust her.
First, start out by making the sauce/ketchup/topping. It's specifically for this burger. Is it necessary you ask? Yep. It adds something a little extra special.
In a mini food processor, combine the ketchup, cumin, and chipotle peppers. (there's supposed to be a poblano in here, but I couldn't get any)
Process until smooth and well combined.
You should know that I didn't follow Tracey's instructions to make this - I did it differently because I was being lazy and wanted the ketchup to be super-smooth.
I've included both sets of instructions in the recipe below.
Most burgers have both eggs and bread crumbs to bind everything together. These burgers do not. These burgers have wheat germ.
What's wheat germ? It's actually a small part of the wheat kernel, also wheat germ is a superfood and is packed with vitamins and minerals - so it can only be good to be getting a little bit of this in your diet.
In a large bowl, add the turkey and onion.
Then add the wheat germ.
Then the chile powder and cumin.
Combine and start cooking over medium-high heat.
Just before the burgers are finished, top them with slices of cheddar.
And serve on a healthy type bun with the chipotle ketchup sauce.
I have to say - these burgers were awesome. Tender and flavourful, the ketchup adding a smokiness that was completely wonderful.
Yeah. I'd make these again.
They are a perfectly acceptable substitute for a typical cheeseburger.
xoxo - the Cane girl
Southwestern Turkey Burgers
1 poblano chile pepper
1 cup ketchup
2 chipotle chiles in adobo sauce, seeded and minced
1/2 teaspoon ground cumin
1/2 cup finely chopped sweet onion
1/3 cup wheat germ
1 1/2 teaspoons ancho chile powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 1/2 pound ground turkey
6 slices cheddar cheese
- Preheat the oven broiler. Line a baking sheet with aluminum foil. Put the poblano on the baking sheet and broil for 8 to 10 minutes, turning a few times to ensure the pepper is blackened on all sides.
- When ready, transfer the poblano into a re-sealable plastic bag and set aside for 15 minutes or until the pepper is cool enough to handle. Remove the skin and the seeds and finely chop.
- Stir together the poblano, ketchup, chipotles, and cumin. Refrigerate until ready to use (the ketchup will keep in an air-tight container in the fridge for a few weeks).
- (Heather's cheater version) Combine the poblano, ketchup, chipotles, and cumin in the bowl of a food processor and pulse until smooth.
- In a large bowl, gently combine the onion, wheat germ, chile powder, cumin, salt, red pepper, and turkey. Don't overwork the meat - it will be tough when cooked.
- Divide the turkey mixture into 6 equal portions and shape into patties - about 1/2 inch thick. Make a deep depression in the center of each patty with your thumb. This will help the patties keep their shape as they are cooked.
- Heat a grill pan over medium-high heat and spray with non-stick cooking spray. When hot, add the patties, with the thumb print side up, and cook for 4 minutes on each side (or until an instant read thermometer reads 165 degrees F). In the last minute of cooking, top each burger with a slice of cheese. (To encourage the cheese to melt, tent with aluminum foil)
- Remove the burgers from the pan and let rest for a few minutes.
- Serve with buns, sauce, and additional toppings as desired.