These Poblano Turkey Burgers, aka the BEST turkey burgers ever, are utterly delicious even before you add an avalanche of toppings. Juicy, tender, and loaded with flavour they will satisfy all of your burger cravings.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Servings: 6Burgers
Ingredients
2poundslean ground turkey
2large poblano peppers
4spring onions or scallions, thinly sliced(I like to throw these on the grill for a few minutes before chopping)
1tablespoonDijon mustard
1teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
2tablespoonsmayo, divided (optional)
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
brioche burger buns
Optional toppings
6slicesMonterey Jack cheese
avocado slices
grilled, pickled or raw red onions
lettuce leaves(I like Boston lettuce)
Tomato slices
Creamy avocado sauce *see notes for recipe
Instructions
To roast the poblanos, place them under the broiler or char on a gas burner on the stovetop, or on the grill over a direct flame until the skin blisters and blackens. Immediately transfer the peppers to a bowl and cover with plastic wrap or a plate. Allow the peppers to steam 5-10 minutes. Peel, remove the stem and seed the peppers. Finely chop the peppers and set aside.
In a large bowl, combine the turkey, spring onions, mustard, cumin, garlic powder, onion powder, 1 tablespoon mayo (if using), salt, pepper and chopped poblano peppers. With slightly wet hands, gently mix everything until combined. Don't over-mix. Divide the mixture into 6 patties that are about 1-inch thick and place on a parchment lined baking sheet. Chill the patties for 20 minutes, if necessary (*see notes).
Optional: Brush 1/2 of the remaining tablespoon of mayo on the top of each patty. This helps keeps the burgers juicy and gives them more colour. Skip this step if you aren't grilling the patties.
Preheat a grill to medium high. When grill is ready, generously oil the grates.
Place the burgers on the hot grill, mayo side down and brush a bit more mayo on the top. Cook for 6-7 minutes, covered, or until they release easily. Flip the burgers and cook for an additional 5-6 minutes. Lower the heat if at any time the burgers seem to be browning too quickly. If using cheese, lay the slices over top of each burger during the last few minutes of cooking.
Allow to rest a few minutes before serving with toppings of your choice.
Notes
*Chill, if necessary: Heat is the enemy of the uncooked burger mixture. If your kitchen is really hot, or the burgers seem very soft, chill them for 20 to 30 minutes. If you are pan searing the burgers, as opposed to grilling, you likely don't need to chill them.To Pan Sear the burgers: Heat 1-2 tablespoons of oil over medium-high heat in a large skillet (preferably cast iron). Once oil is shimmering, but not smoking, add the turkey burgers and cook them undisturbed on one side for 5-6 minutes or until they easily release without sticking. Work in batches if necessary. Flip the burgers and cook for another 5-6 minutes. Again, don't move them around or they will not get nice and golden.Creamy Avocado Sauce: Mix juice of 1/2 a lime, 2 tablespoons chopped cilantro, 2 tablespoons mayo (or sour cream or vegenaise), and 1 grated garlic clove with one mashed avocado.