Turkey burgers

 

PESTO BURGER

Ingredients:

• 1 lb ground turkey
• 1/4 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, finely chopped
• 3-4 tbsp pesto
• 1/3 cup breadcrumbs
• pinch red pepper flakes
• 1/4 cup Parmesan
• 1 egg

Instructions:

1. Combine all ingredients in a large mixing bowl. Mix together with your hands.
2. Form into patties 1/2-inch thick. Cook in a pan over medium to medium-high heat.
3. When you can see the "cooked" part is about half-way up the side of the burger, flip them. If desired, add slices of cheese on top and cover with a lid to trap the heat and help the cheese melt.
4. Serve with your favorite toppings. We like more pesto, fresh tomato slices, and mozzarella on a ciabatta roll or herb slab cut into squares.

 

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Poblano Salsa Turkey Burgers

Ingredients

• 1 lb ground turkey
• 1/4 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 poblano pepper, finely chopped
• 2–3 tbsp thick salsa (salsa verde would be especially good)
• 1/3 cup breadcrumbs
• Pinch red pepper flakes, or 1/4 tsp cayenne/chipotle powder
• 1/4 cup finely shredded pepper Jack, Monterey Jack, or sharp cheddar
• 1 egg
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• A few grinds black pepper

Instructions

1. Combine everything in a large bowl and mix gently with your hands just until evenly incorporated.
2. Form into patties about 1/2-inch thick. If the mixture seems noticeably softer than your pesto version, add another tablespoon or two of breadcrumbs.
3. Cook in a lightly oiled skillet over medium to medium-high heat. Flip once the cooked portion has visibly reached about halfway up the sides.
4. Cook the second side until the burgers reach 165°F internally. Add pepper Jack or Monterey Jack during the last couple of minutes and cover the pan to melt it.