Recipe: BBQ Turkey Burgers Infused with Serrano Peppers and Cheese
We've jumped on the ground turkey bandwagon, sure, but even though we're pseudo-converted I have to admit sometimes the stuff needs a little pizazz. (Yes, Mark's addiction to BBQ sauce frequently comes in to play.) Here's an easy-to-prepare recipe that will satisfy your burger craving but is lower in fat and cholesterol than its mean red-meat cousin. Cook these patties on a portable grill grate over coals, or pan-fry in a camp-stove if you have to. You know why we love grilling while we camp? Clean-up is a snap. Just remember to pack some aluminum foil and a spatula for flipping.
- 1.25 lbs ground turkey
- 1/2 cup chopped green onions
- 3 Tbsp dry bread crumbs
- 2 or 3 Serrano peppers, seeded and chopped
- a 4-oz can of diced green chiles, drained
- 1 cup shredded cheddar cheese (8 oz)
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tsp Worcestershire sauce
- pepper to taste
- 4-6 whole wheat hamburger buns or English muffins
- BBQ sauce (optional)
- Lettuce, tomato, bell pepper rings (optional)
- Mayo, mustard, or condiments of your choice
- Seed and chop the serrano peppers; Mix peppers, chiles, onions, bread crumbs, cheese and other seasonings with ground turkey in a large bowl. Mix together with your hands.
- Shape the meat into 4-6 patties (depending on size of burgers), press into disks and flatten into desired thickness.
- Line a freezer sealable baggie with wax paper to separate into layers, and freeze until the day before you use them.
- Thaw and cook over coals or pan-fry, 7-8 minutes per side.
- Toast buns or English muffins for last 3 minutes of cooking.
- Top with desired condiments and vegetables.
Shortcuts and/or Alternatives
- Use lean ground beef. Go ahead, we won't tell. It will be healthier than a Whopper with cheese, anyway.
- Leave the seeds in when you chop the peppers if you like more heat. Or substitute jalapeno or habanero peppers if you dare (just for you, Russ!)
- Instead of the diced green chiles, try chopping up 3 canned chopotle chiles in Adobo sauce
- Leave out the cheese if you want even lower fat version