Recipe Of The Week: Southwestern Style Turkey Burger

While many consider turkey to be a bland alternative, the truth is it’s easy to dress up and takes on flavors quickly.

Ground turkey is getting a reputation as a healthy swap for traditionally fatty ground beef. While it might be considered bland, the truth is it’s easy to dress up and takes on flavors quickly. This recipe demonstrates how simple it is to make a flavorful and juicy turkey burger. The key is grating the onion because it keeps the burger super moist. Try serving it with something other than a bun like roasted potatoes and yams.

Ingredients (Four Servings)

Turkey Burgers
1-20 oz package 93% lean ground turkey
1/2 large yellow onion, grated
1/3 cup salsa verde
3 Tbsp ketchup
1 Tbsp chili powder
½ Tbsp cumin
1 red bell pepper
1 pasilla or pablano pepper
1 large avocado, sliced
Mexican style cheese, optional

Roasted Potatoes and Yams
2 large yellow potatoes
1 large yam
1 Tbsp olive oil
½ tsp salt
½ tsp pepper


Turkey Burgers
1. In a bowl, combine grated onion, salsa verde, ketchup, chili powder and cumin.
2. With clean hands, gently mix in ground turkey. Form into four patties.
3. Heat grill to medium-high. Brush or paper towel grill with olive oil. Grill patties 8 minutes per side, until cooked through.
4. Place the red bell pepper and pasilla or pablano pepper on the grill and char 3-4 minutes per side. Remove into a plastic storage bag and let cool in the fridge. Once cooled peel off charred skin, remove seeds, and slice into strips. You will only use half of the peppers for this recipe. Use the other half in a salad or in an omelet.
Note: jarred roasted peppers can be substituted.
5. Top each burger with some pepper strips, one quarter of the sliced avocado and a sprinkle of cheese (if desired).

Roasted Potatoes and Yams
1. Thoroughly scrub and wash the potatoes and yams. Cut into 1 inch cube-like pieces.
2. Line a rimmed baking sheet with foil. Toss the potatoes and yams with the olive oil, salt and pepper, on the foil.
3. Bake at 425 degrees 15 minutes. Toss and bake another 10 minutes until cooked through.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

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