Don't even get me started on how great
this burger is!!
You like caramelized peppers and onions?
And ooey-gooey cheese??
Then you is-a-gonna-love these
Turkey and Blistered Green Chile Burgers from Guy Fieri!!
Now this recipe calls for Poblano peppers.
I get so confused by all these peppers....
so Ima break it down real easy for you.....
This is an Anaheim pepper,
sometimes called a California pepper.
These peppers have less heat than the poblano.
If you have ever wondered what kind of chilis are in those small cans of chilis...this is it...Anaheim.
Now these are New Mexico peppers.
They look just like the Anaheims up above.
And that is what sets them apart from the Anaheims.
In fact, Hatch, New Mexico sponsors a festival every year called the
Hatch Chile Festival!
Tens of thousand of people pour into Hatch.
in SW New Mexico,
with a population of 1,600 people.
This festival brings in tens of thousands of people....
Okay, here's the deal that freaks me out...
remember the poblano pepper used in the the turkey burgers??.....
Yup, remember these,
Anyhoo, let's get to these terrrrriffic
Turkey Burgers with Blistered Green Chiles!!!
Don't let all these ingredients scare you...
Tim said this is the best sandwich he's ever had!!
(And it was made with ground turkey breast, no less!!)
I have to agree!
This is Guy Fieri’s recipe, straight outta www.foodnetwork.com
Check out Guy’s shows…this recipe is from Guy’s Big Bite!
4 cloves garlic
1 stick unsalted butter
1 large poblano pepper
Extra-virgin olive oil
Sauteed Onions and Peppers:
Extra-virgin olive oil
1 medium red onion, julienned
1/2 large red pepper, seeds and membrane removed, julienned
1/2 large yellow pepper, seeds and membrane removed, julienned
1/4 teaspoon paprika
Kosher salt and freshly cracked black pepper
1 pound lean ground turkey (breast and thigh)
2 teaspoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
Pinch white pepper
4 slices Monterey Jack cheese
4 brioche burger buns
Special equipment: 4 bamboo skewers
Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.
let's start these burgers by melting the butter with the whole garlic cloves.
Simmer about 5 minutes or so....smells heavenly!!
Throw the garlic butter in the fridge.
I was lazy, I did not take it out of the pan.
Anyway, oil up and blister up your poblano pepper on all sides.
You can do this:
1. On the grill
2. Under the broiler
3. Over your burner's open flame on top of the stove if you have a gas stove
Throw your ground turkey in a bowl.
Now Guy Fieri uses a mixture of light and dark ground turkey.
I just used turkey breast only and it was fabulous-o!
Throw your Dijon mustard, Worcestershire sauce, cumin, white pepper,
poblanos and salt in there.
So your burger mixture should look like this...
Now slice up your peppers and red onions.
Throw them in the pan with olive oil and saute until wilted.
For me, this took maybe 15 minutes on medium high.
Season with salt and pepper if you want.
Now get the grill ready by oiling up the grates so the burgers don't stick.
I've made these turkey burgers three times and trust me,
you WANT TO OIL UP THE GRATES real good.
Now form the turkey mixture into patties the best you can. Don't worry if they're lumpy or not perfectly round. They're gonna grill good either way.
Look how lumpy bumpy these patties were.
the burgers did NOT stick,
I was shocked!!
Do NOT overcook your turkey burgers.
I ALWAYS use a meat thermometer. Cook until 160-165 and then take them off immediately!!
Now here's the most important part of the turkey burgers.....the garlic buttered buns!!!
Do NOT skip this step, it is integral (like that fancy word?) to the amazing flavor of this burger.
Anyway, take the butter out of the fridge
and butter up the buns. Make sure you have plenty on.
Grill the buns on the grill until they get nice grill marks on them...
Mine were on about
Right? See? See?
You want your buns nice and grilled with that
garlic infused butter.....
Load up that burger on the bun....
Can you see the good char on the outside
the bits of that smoky poblano in there?
Load the burger up with those
caramelized onions and peppers!
Or add cheese AND the peppers and onions on the burger too, like this.....
This particular time, we had them with a side of Indian spiced Chickpeas.
- Best sandwich I've ever had
- Love the butterness (that's a word, look it up in the Pretend Word dictionary) and crispiness of the bun
- I like the peppers on top, definitely adds another dimension to the burger
- So many flavors going on
- The smokiness of the poblanos is spot on, comes on at the end and makes the burger, that and the garlicky, buttery bun
- Use the leftover garlic butter on other sandwiches for the next week or so. Delish!
- This burger is dense, I could barely eat the whole thing
- Definitely the best burger I've ever had.
- Have made it three times in the last three weeks and am probably going to make it again this weekend, made it with sweet potato fries last time, too dang good.
Wrap that butter and garlic up in plastic and store it in the fridge for other sandwiches....
Okay, to print off Guy Fieri's recipe, click on the document over to the right there, if you can see it, or the document below, if you can see it. My website provider thingie took away the print option so this is the only way I know to get you to a location hopefully where you can print off the recipe. Otherwise, I would just cut and paste the recipe from up above.
Okay, lastly I leave you with a common conundrum at my house.....
Every picture I have of Tim and me eating together......
MY plate always look like a sumo wrestler is going to be eating it?