| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 cloves garlic
- 1 stick unsalted butter
- 1 large poblano pepper
- Extra-virgin olive oil
- 1 medium red onion, julienned
- 1/2 large red pepper, seeds and membrane removed, julienned
- 1/2 large yellow pepper, seeds and membrane removed, julienned
- 1/4 teaspoon paprika
- Kosher salt and freshly cracked black pepper
- 1 pound lean ground turkey (breast and thigh)
- 2 teaspoons Dijon mustard, plus more for serving
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground cumin
- Pinch white pepper
- Kosher salt
- Olive oil
- 4 slices Monterey Jack cheese
- 4 brioche burger buns
Instructions
- Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
- For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
- For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
- For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
- For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
- Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
- To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 789 |
| Total Fat | 60 g |
| Saturated Fat | 27 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 31 g |
| Cholesterol | 197 mg |
| Sodium | 733 mg |
Reviews
One of the best burgers I’ve ever made!
Delicious turkey burger. Used Cayenne pepper jack cheese for extra spice.
This was delicious, definitely added to my favorites! Though I made it with ground beef instead of turkey and homemade pickled jalapenos instead of the poblano pepper, just because I had those in my fridge.
So yummy!
Excellent! I will make these again for sure.
Fantastic flavor!! Great with pepper jack cheese as a substitute for Monterey.
This recipe has become a regular at my house. If you like spicy burgers either increase the poblanos from one large to two small ones or add a splash of Frank’s Red Hot sauce. Both work quite well.
I will have to try this again and hopefully increase my rating. They were fine, just nothing special as far as flavor. They were moist however, which is difficult with turkey! I did make a few mistakes. First of all, we were camping and the store in town didn’t carry Poblano peppers, so I had to use the canned fire roasted peppers. And I used 1/2 of the small can. Maybe I should have used the whole can. I would like to try it with a fresh Poblano next time. Second, I did the garlic butter, but I messed up and roasted the buns first. Having said all that, I don’t think correcting those mistakes would increase my rating to 5 stars.
Super tasty. The garlic butter is a nice touch — don’t skip it! We also dressed the burger with lettuce and tomato from our garden. That, the peppers & onion, and the cheese all added to a terrific burger. Definitely will make again.
I thought this was a great recipe. The burgers were moist and the topping was a great addition. I also thought the garlic butter before grilling the bread was a nice touch.