“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.” -Truman Capote
By now you probably know that I am really into simple, fresh food.It's unlikely that I will ever give you a recipe for a really complicated, time-consuming culinary masterpiece. I am all about getting a good, fresh, delicious meal on the table without having to spend my entire life in the kitchen (which is pretty much what I do anyway, but that's beside the point...). So something easy, flavorful , and maybe just a bit out of the ordinary, makes me quite a happy cook. This Taos Turkey Burger is no exception. It is made from super simple ingredients. I use fresh roasted chiles from my farmer's market*, you could roast your own or even use canned roasted chiles if that's what you prefer. In any case, in the time it takes to get your grill hot, you can pretty much have these prepared and ready to cook. Grilled or pan-seared, these are a year-round favorite. If burgers are your thing I have a couple others you might like to try here and here.
Taos Turkey Burgers- serves 5
1 1/2 lbs ground turkey
1/2 cup diced roasted chiles, peeled, stemmed and seeds removed (or canned, drained)
1/2 cup shredded cheese (pepper jack, cheddar or colby jack)
2 Tablespoons finely snipped chives
1/4 cup finely crushed salted tortilla chips
2 Tablespoons mayonnaise
scant 1/2 teaspoon kosher or sea salt
1/4 teaspoon coarsely ground black pepper
3 Tablespoons mayonnaise
1-2 teaspoon pureed chipotle chiles in adobo sauce (smoky medium heat flavor)
5 burger buns, grilled-optional
sliced avocado or guacamole-optional
1. If using an outdoor grill, start the fire or preheat it now.
2. Combine the first nine ingredients in a medium sized mixing bowl. Gently, yet thoroughly, combine all ingredients. I like to use my fingertips and avoid compacting the mixture. Keep it loose!
3. Gently form mixture into 5 generous patties. Press a hole in the middle of each burger with your index finger (this helps prevent the middle from puffing up while cooking).
4. Place burgers on hot grill , or if using a heavy-bottomed skillet (cast iron is great), heat skillet with 1 tablespoon of oil in it over medium heat. When hot, add burgers.
5. Cook burgers, 5-7 minutes per side, or until done, flipping once.
6. Meanwhile, mix together remaining 3 Tablespoons mayonnaise and 1 teaspoon (or to taste) pureed chipotle chiles. Spread evenly on both sides of buns, if using.
7. Assemble burgers using the optional ingredients of your choice and serve!
*Tip: I buy the roasted chiles at my farmer's market in varying degrees of heat. When I get them home, I peel , stem and seed them. I then lay them flat in a single layer on a parchment covered baking tray(s). I then place chiles in the freezer until frozen firm. Once frozen I remove them and pack like chiles together in freezer bags which I store back in the freezer. They are ready to use in all kinds of dishes, thaw, chop and go! The taste is superior to canned. If you roast your own, you can also store them in this manner.
Welcome to my blog! I am a mom to two grown children, former pastry chef, pet mom and creative who is trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I healed a chronic skin condition through the power of plants and now practice a whole foods plant based life-style. I want everyone in the world to be happy and whole, and I think food plays a major part in that. I live in Northern Colorado where I love to cook, play with art supplies, hike, explore spirtual ideas and practices and ride my bike. Thank you for visiting!