We love a good Turkey Burger, but these Green Chile Turkey Burgers are where it's at! These burgers are loaded with fire-roasted green chiles, the perfect amount of seasonings, and pepper Jack cheese -- delish!
BURGER PATTIES: Combine all the ingredients listed under "turkey burger patties" seasoning to taste with salt & pepper (I add 1/2 tsp of each). Mix well with hands until ingredients are incorporated. Mixture will be soft/wet.
FORMPATTIES: Form 5 equal-sized patties (see Note 3 for how I form patties). Each patty should be about 5 oz. in size, about 3/4-inch thick, and slightly larger than the bun (they shrink down a bit as they cook). Place formed patties on a lined sheet pan and place refrigerate for about 20 minutes (or while preparing the rest of the ingredients).
BURGERPREP: While patties are resting, prep the veggies: thinly slice tomatoes, wash/dry/cut lettuce, thinly slice red onion, thinly slice avocado or slightly mash into a guacamole-type mixture. Butter buns and toast (see Note 4).
COOKPATTIES: Heat 2 tbsp. oil in skillet over medium-high heat (or heat the grill). Add 3 patties at a time. Cook for 2-3 minutes or until deep golden, then flip. Cook for another 2-3 minutes or until cooked through (165 degrees F). Remove to a plate to slightly cool. Repeat for remaining patties.
ASSEMBLE: Place the bottom half of the bun on plate and add mayo. Layer with lettuce, turkey patty, avocado, tomato, and onion. Add mayo to the top bun. Sandwich together and enjoy promptly.
Video
Notes
Note 1: Ground turkey: Use turkey sold in a carton rather than in a chub. Chub-style ground turkey is the kind that comes in the plastic tube and it tends to be less flavorful and more watered down (it sweats in the tube). This makes it harder to shape the patties. As far as fat percentages, we recommend 93/7. (99/1 is too dry and flavorless!)Note 2: Green chiles: We recommend fire-roasted diced green chiles — this adds layers of flavor (fire-roasting) without any additional work on your end! Use medium or hot green chiles for hotter burgers and use mild for less spiceNote 3: Forming patties: If the mixture is too wet/sticky, refrigerate for about 30 minutes or lightly spray hands with cooking oil.
Here's how I make patties: Portion out equal amounts of meat in mounds on a sheet pan double-lined with parchment paper or foil. Working with one mound at a time, shape the patty by pressing it against the sheet pan to help form a firm round patty. (Once the patties are cooking, discard the parchment paper and you can put the cooked patties right on the pan, as long as the pan was double lined with parchment and no juices got through.)
Note 4: Toast buns: This adds tons of flavor and keeps the buns from getting soggy too quickly. Spread softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns for about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!)Note 5: Calories are only for the burger as toppings and buns will vary.