Green Chile Turkey Burgers
Author: Dominique Cook
Serves: 11
Ingredients
- 2 - 16 ounce packages of ground turkey
- *12 ounces of white mushrooms
- *2-3 tbsp of chopped roasted (Hatch) green chiles
- 2 cloves of garlic
- 2 tbsp of olive oil
- 1 tbsp of kosher salt
- ½ tsp black pepper
- grapeseed oil, for pan frying
Instructions
- In a food processor, chop the mushrooms finely. You don't want any big chunks of mushroom left where you can visibly see its a mushroom. It should be chopped to the consistency of the turkey meat. This may have to be done in batches depending on the size of your food processor. Place the chopped mushrooms in a large bowl. Chop the (Hatch)green chiles and garlic in the food processor, then add to the mushrooms.
- In the bowl of mushrooms, add the turkey, olive oil, salt and black pepper. Use a fork, like a rake to mix the meat. Mixing it this way keeps it from getting too dense and over mixed. Mix well.
- To create the patties, use a ½ cup measuring cup to scoop the turkey meat mixture out on to a sheet pan. This mixture is very sticky and using the measuring cup gives them a patty form without having to use your hands. After all patties are scooped out and on the sheet pan, chill for 30 minutes. Chilling helps the patties hold their shape as they cook.
- After chilling, preheat the oven to 325 and heat a cast iron pan (or heavy bottomed skillet) on medium- high heat. Add enough grapeseed oil to coat the bottom of the pan. Once hot, pan fry the patties for 4 minutes on each side. Do this in batches, add more oil as needed. Be careful not to overcrowd the pan, as the patties will not brown. Place browned patties on a sheet pan. Once all patties are finished browning, place the sheet pan in the oven for 12-14 minutes to finish cooking.
- Serve however you like to eat your burgers. We are eating healthy right now, so we served them on a bed of lettuce, topped with avocado, red onion, a squeeze of lemon and a drizzle of olive oil.
Notes
*Use white mushrooms here as they have less flavor than a crimini or shitake. This helps provide moisture without too much earthy flavor. Plus, white mushrooms are cheaper!
*Green chiles vary in heat. The green chiles in the can are usually mild, so adding 3 tbsp won't add much heat, only flavor. We used green chiles from our freezer that we roasted ourselves in the summer time. These are very spicy, so we only added 2 tbsp.
*Green chiles vary in heat. The green chiles in the can are usually mild, so adding 3 tbsp won't add much heat, only flavor. We used green chiles from our freezer that we roasted ourselves in the summer time. These are very spicy, so we only added 2 tbsp.
Recipe by Cooks and Kid at https://cooksandkid.com/green-chile-turkey-burgers/