Spicy Turkey Burgers
1 jalapeño pepper, finely chopped
1/2 small onion, finely chopped
1 pound ground turkey
1/4 cup chopped fresh cilantro
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
Buns, lettuce, salsa, tomato, cheese, etc.
Sauté jalapeño pepper and onion with a little canola oil in a medium-sized nonstick skillet over medium flame, stirring often, for 3 to 4 minutes. Transfer to bowl to cool slightly.
In a large bowl, gently mix turkey, cilantro, cumin, chili powder, salt and cooled pepper/onion mixture with your hands until just combined. Form into 3 or 4 patties.
Heat a large nonstick skillet over a medium-high flame. Add a healthy glug of canola oil and sauté turkey patties for 3 minutes on each side; they should be nicely browned. Reduce heat to medium and cook until just cooked through, about an additional 4 minutes.
Serve on buns with lettuce and any other condiments, as desired.
• I couldn’t find jalapeños at my local Safeway, so I settled for Serrano peppers instead. We removed the seeds and whitish ribs inside (which is the source of most of the pepper’s heat), so it didn’t add a lot of unbearable spiciness to the meat. If you like your food spicy, just adjust the heat by adding some seeds or ribs in with the pepper.
• The ground turkey was sold in packages of 1 ¼ lbs, so we had a bit extra. It ended up making 4 regular-sized patties…which was just perfect!
• We added lettuce, tomato, and sliced aged Australian cheddar to our burgers. Salsa would be good on these, too.
• You could easily make these on the grill. We sautéed them on the stove because it was more convenient.
• I do NOT recommend making these burgers with beef. The turkey meat has such a mild flavor that all the other ingredients combined to make it taste really, really good. Beef of any kind would be too overpowering and wouldn’t turn out as good, in my opinion.
• The boy had two burgers and I had one, so that left us with one patty leftover. Later on in the weekend we used it for tacos. We sautéed a little onion and garlic in a pan with olive oil, along with some red pepper flakes. Then we added the pre-cooked patty, chopped up, with a can of corn and a can of black beans. We seasoned the whole mess with a couple teaspoons cumin, a dash or two of cayenne pepper, some chili powder, and a splash of lime juice. We threw in about ½ of a diced tomato and let it simmer until the tomatoes had absorbed. When it was done, we spooned the mixture into flour tortillas and garnished with Monterey Jack cheese, lettuce, tomato, olives, and sour cream. Yum, yum!