Description
This healthy turkey burger with jalapeno, lime and cilantro is the best! Layered with roasted poblano peppers, avocado and chimichurri mayo, it’s bursting with flavor!
Ingredients
Units
Turkey Burger:
- 16 ounces ground turkey
- 1 tablespoon jalapeno, finely minced (optional)
- 2 scallions, thinly sliced
- 1/2 cup chopped cilantro ( or flat-leaf parsley)
- 1 tablespoon lime zest
- 2 garlic cloves, finely minced (or 1 teaspoon granulated garlic)
- 2 teaspoons olive oil ( optional, but good)
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
Fixings (all optional)
- Chimichurri Mayo (see notes) or sub chipotle mayo
- roasted poblano peppers
- melty cheese or vegan cheese
- Avocado
- Tomato
- Grilled onions, Red onions or pickled red onions
- Microgreens
- Sourdough buns or lettuce wraps ( butter lettuce or iceberg) or make a burger bowl.
Instructions
- Make burger patties: Place all of the turkey burger ingredients in a bowl and lightly toss with a fork into a fine crumble until thoroughly mixed. With slightly wet hands, knead for 20 seconds, then pat into 4 tidy patties, 3/4- 1 inch thick. Smooth the edges. Refrigerate until ready to cook, up to 2 days ahead.
- Roast poblano peppers- char over a gas burner (on stovetop) turning with tongs, until all sides are blackened and charred evenly. Place in a covered bowl or paper bag to steam 5-10 minutes. Peel under running water, destemming and deseeding. Alternatively, you could char on your grill if using, or roast in a 425 F oven until collapsed. Feel free to make up to 2 days ahead.
- Make Chimichurri Mayo: mix 2 tablespoons (or more) chimichurri sauce with 4 tablespoons mayo. Feel free to make this up to 2 days ahead. Alternatively, you can make Chipotle Mayo.
- Cook the turkey burgers. If pan searing, heat 1-2 tablespoon oil in a skillet over medium heat. Add the turkey burgers and let them get golden, resisting the urge to fiddle (they may stick). Once they get a golden crust, they will naturally release themselves from the pan. Then flip. Add cheese if you like. Cook each side about 5-6 minutes, or cooked through. If Grilling- pre-heat grill to medium-high. Make sure the grill is hot, and the grates are well-greased. Grill each side until golden, 3-5 minutes, or until good grill marks appear, then lower the heat or move to a cooler part of the grill to cook all the way through to 165F.
- Assemble the burgers: Toast the buns, spread both sides with chimichurri mayo, add the cooked turkey burger, roasted poblano pepper, tomato, onion, avocado and microgreens. Or use a lettuce wrap ( few layers of butter lettuce or iceberg lettuce).
Notes
Leftover turkey burgers will keep for 4 days in an airtight container in the refrigerator and can be reheated.
Nutrition
- Serving Size: 4-ounce turkey burger patty
- Calories: 193
- Sugar: 0.3 g
- Sodium: 649 mg
- Fat: 11.1 g
- Saturated Fat: 2.6 g
- Carbohydrates: 1.3 g
- Fiber: 0.4 g
- Protein: 22.5 g
- Cholesterol: 78.2 mg