These Are soooo good!
Beautiful green slices of tomatillo and melted Muenster cheese sit atop these grilled turkey burgers. A teaspoon of chopped chipotle peppers is added to the ground turkey mixture, providing just a touch of heat to these mouthwatering burgers.
Ingredients 2 servings
- 1 large egg white, slightly beaten
- 2 tablespoons fine dry breadcrumbs
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped canned chipotle chile pepper in adobo sauce (see Tip)
- 1 clove garlic, minced
- ¼ teaspoon chili powder
- ⅛ teaspoon freshly ground pepper
- 8 ounces uncooked ground turkey breast
- 4 slices tomatillo and/or tomato
- 2 slices Muenster cheese
- 2 whole-wheat hamburger buns, split and toasted
- Combine egg white, breadcrumbs, cilantro, chipotle pepper in adobo sauce, garlic, chili powder and ground pepper in a medium bowl. Add ground turkey breast; mix well. Using your clean hands, shape turkey mixture into two ¾-inch-thick patties. (If mixture is sticky, moisten hands with water.)
- For a charcoal grill, grill burgers on the lightly greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165°F; see Tip), turning once halfway through grilling; add tomatillo and/or tomato slices to the grill and top each burger with a slice of cheese for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place burgers and later tomatillos and/or tomato slices, on grill rack over heat. Cover and grill as above.)
- Serve grilled turkey burgers topped with tomatillo and/or tomato slices in buns.
- Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert a thermometer through the side of the patty to a depth of 2 to 3 inches.
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