Turkey Chorizo Burger
05/23/2014 3:17 PM
05/23/2014 3:24 PM
It’s time to grill! Summer time is the most popular time to grill our favorite dishes; and what better than a plump juicy burger. Instead of reaching for the standard ground beef give ground turkey a try. Turkey is full of protein and low in fat, not that any of that matters when eating a burger. In this recipe a bit of flavorful chorizo sausage is mixed in with ground turkey to kick up the flavor, but also to help to keep it nice and moist while grilling. Enjoy the thrill of the grill all summer long! For more great recipes watch Chef Troy live every week on WCCB Charlotte for “Tuesday with Troy” 7-9 am and be sure to visit www.cheftroy.net.
Turkey Chorizo Burger with red chili mayo, pepper jack, cilantroBurgers 2 Pounds-Ground Turkey
8 Ounces-Mexican Chorizo-casing removed, cooked, drained and cooled completely
1 Tablespoons-Cilantro-leaves only, chopped
To Taste-Chef Troy’s Back Rub-or black pepper/kosher salt
4 Each-Small Hoagie Roll (or Bolillo Bun), slice in half, top from bottom
To Drizzle-Canola Oil
Condiments 4 Slices-Pepper Jack Cheese-Sliced and cut in half
To Taste-Red Chili Mayo-(recipe below) Directions 1. Pre heat grill to high heat.
2. Combine ground turkey, chorizo, egg, cilantro, Back Rub until incorporated.
3. Divide turkey mixture into 4 equal pieces, form into patties slightly larger than the rolls.
4. Lightly oil and season burgers, lightly oil inside of each roll and take both to the grill.
5. Place burgers on grill and cook until slightly charred, about 4-5 minutes.
6. Flip burger and continue to grill burgers for an additional 4-5 minutes.
7. Melt cheese during final minute of grilling burger.
8. Remove from grill when cooked through, about 160 degrees internal temperature.
9. Let burgers rest for at least 10 minutes.
10. Grill buns inside/oiled side down until toasted, remove and begin to assemble burgers.
11. Smear mayo on the bottom bun.
12. Top with lettuce, tomato, onion, burger, top bun and serve. Red Chili Mayo 3/4 Cup Low Fat Mayonnaise
1/4 Cup Red Chili Sauce-cooled completely (recipe below)
Combine mayo with Red Chili Sauce until well incorporates.
Place in a covered container and store the refrigerator, for up to a month. Red Chili Sauce: 4 Each-Dried Ancho Peppers
2 Each-Dried Guajillo Peppers
1/4 Cup-Red Onion-thick sliced, charred on the grill or in a grill pan
¼ Cup-Honey-plus extra if needed
¼ Cup-Red Wine Vinegar
1 Teaspoon-Ground Cumin
1 Bulb-Garlic-roasted and squeezed out of skin
To Taste-Kosher Salt/Black Pepper Directions 1. Cut the ends off of the dried peppers, shake out seeds.
2. Place in a stock pot with grilled onion, honey, vinegar, cumin and cover with water.
3. Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until peppers are soft.
4. Strain pepper mixture and place into a blender, reserve cooking liquid.
5. Place about 1 cup of cooking liquid into blender with roasted garlic.
6. Place a towel on top of the blender and pulse to start, puree until completely smooth.
7. Strain mixture through a fine mesh strainer to remove any seeds or residual pepper skin.
8. Place back into the stock pot, season with salt/pepper and simmer until sauce slightly thickens.
9. Add more cooking liquid if sauce becomes too thick, sauce should resemble ketchup.
10. If sauce is a little bitter add a small amount of sugar to correct bitterness.
11. Cool completely and store in refrigerator for up to a month.
Join the Discussion
Charlotte Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.