I’ve recently found myself defending turkey burgers. Seems that people who have tried making them have found turkey burgers dry or bland.
But that doesn’t have to be the case. Hubby Bryan and I first had turkey burgers at my sister’s house in Colorado, and we’ve been hooked ever since. They have become part of the grilling rotation on our Weber gas grill.
Here’s the recipe we use, a repeat from a few years ago.
Chipotle Turkey Burgers
In a large bowl, lightly mix 1½ pounds ground turkey (light meat preferred); 1 minced garlic clove; 1 chipotle chile in adobo sauce (from a can; rest can be frozen successfully), chopped; 1 teaspoon each Dijon mustard, chili powder and ground cumin; and ¼ teaspoon cayenne. Divide mixture into 4 balls of equal size, then form each into a patty. (Handle as little as possible).
Brush grill grate with oil and grill over medium-high heat, sprinkling both sides with salt and pepper, until well-seared on both sides.
Serve on buns with mayonnaise, lettuce and tomato.