WEEKDAYS 1e|12c|p

Latin Turkey Burger with Raclette Cheese

Grace Ramirez
Servings: 4
30 to 45 min
Part 1 of 2

Grace Ramirez's turkey burger takes a latin twist!

  • Ingredients
  • step-by-step directions
Turkey Burger:
  • 1 pound turkey (90% lean, freshly ground)
  • 1 teaspoon chipotle powder
  • 1 teaspoon ancho powder
  • 1/2 teaspoon adobo powder
  • 2 cloves garlic (peeled and finely chopped)
  • kosher salt and freshly ground pepper (to taste)
Chipotle Mayo Slaw:
  • 1/2 head red cabbage (sliced)
  • 1/4 cup mayonnaise
  • 1 tablespoon chipotle (in adobo sauce, roughly chopped)
  • 1 tablespoon lime juice (plus zest)
  • 1 teaspoon flaky sea salt
  • 1 fresh poblano pepper
  • 4 thick slices of raclette cheese
  • 1 tomato (sliced)
To Serve:
  • 1 teaspoon flaky sea salt
  • 4 potato burger buns
  • 1/4 cup softened butter
  • For the Toppings: Char the whole poblanos on the bbq, directly on the open flame or at 350ºF in the oven for one hour, flipping halfway through.
  • For the Burgers: Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • In a large bowl, add ground turkey, chipotle, ancho, and adobo powder and stir to combine. Lightly season with salt and pepper. Form into 4 patties. Season the patties with salt and pepper.
  • Grill until cooked through, 3 to 4 minutes on each side. While the burgers are cooking, add butter to the buns and toast them slightly on the grill.
  • During the last minutes of cooking, add the rajas (sliced poblanos) and the cheese slices to each burger, cover the grill and let the cheese slightly melt, about 1 minute.
  • For the Chipotle Mayo Slaw: In the bowl of a food processor fitted with the blade attachment, add mayonnaise, chipotle, lime juice and zest and flaky sea salt and blend until smooth.
  • In a large bowl, add red cabbage and fold in chipotle mayonnaise.
  • To Serve: Serve burgers on toasted buns with a slice of tomato and chipotle mayo slaw on the side.
Similar categories: Turkey Burgers
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