Grilled Turkey Burgers Wtih Monterey Jack, Poblano Pickle Relish |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through. Ingredients:
1 poblano chile, grilled, peeled, seeded, and finely chopped |
2 medium dill pickles, finely chopped |
1 small red onion, finely chopped |
1/4 cup fresh lime juice |
1 teaspoon honey |
2 tablespoons finely chopped fresh cilantro leaves |
1/4 teaspoon fresh ground black pepper |
1/2 ripe hass avocado, peeled and chopped |
1/4 cup mayonnaise |
1 tablespoon fresh lime juice |
2 garlic cloves, chopped |
1/2 teaspoon ground cumin |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 lbs ground turkey, 99% lean |
2 tablespoons canola oil |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
4 slices monterey jack cheese, 1/2 oz each |
Directions:
1. Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
2. Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
3. Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
4. Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
5. Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
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