Every once in a while I get a very specific craving for a burger. Not just the patty itself, but the bun, tomato, and the whole deal. I wanted to do something a little different this time, so came up with these super yum turkey burgers infused with green chiles, cumin, and pepper jack cheese.
These burgers only take about 10 minutes to mix up and then depending on how you cook them, just a few minutes more until they’re ready to eat. It doesn’t really get better than this for a quick, flavorful weeknight dinner! I topped my burger with a sliced tomato, but completely forgot to buy the lettuce. As I was contemplating the sad loss of the green element of my burger, I realized that avocado slices would be to die for with this burger, so I wrote that into the recipe and cost. But you know, lettuce would be good too, I guess.
Green Chile Turkey Burgers
Green Chile Turkey Burgers
These Green Chile Turkey Burgers can't be beat for a fast, flavorful weeknight dinner. Ready in about 30 minutes.
- 19 oz pkg ground turkey $4.59
- 4 oz can diced green chiles $0.87
- 1/2 tsp ground cumin $0.05
- 1/4 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- 2-3 green onions, sliced $0.20
- 2 oz pepper jack cheese, shredded $0.61
- 6 hamburger buns $2.20
- 1 large tomato (optional) $0.83
- 1 large avocado (optional) $1.50
Place the ground turkey, green chiles, sliced green onions, shredded pepper jack, cumin, garlic powder, and salt in a large bowl. Mix the ingredients until well combined. Divide the mix into six equal portions and shape into patties. The mixture will be fairly wet.
Coat a large skillet or countertop grill with non stick spray. Heat the skillet over a medium flame (or preheat the grill for five minutes), add the burgers and cook for 5-7 minutes on each side (countertop grills cook from both sides at once, so 5-7 minutes total). The burgers should be browned on each side and no longer pink in the center. The juices may still run white because of the melted cheese.
Serve each patty on a bun with a slice of tomato and a couple slices of avocado.
I didn’t have an avocado today, so I used some mayo instead. Still very good!
Step by Step Photos
These burgers are incredibly simple. This is all you need to add TONS of flavor to the ground turkey. This is one 19 oz. package of ground turkey, two ounces of shredded pepper jack (about 1/2 cup), 2-3 green onions sliced, one 4 oz. can of diced green chiles, 1/2 tsp ground cumin, 1/4 tsp garlic powder AND 1/4 tsp salt (not pictured). To measure the cheese I just cut an 8 oz. block of cheese into quarters then shredded one of them.
Place all of the ingredients in a bowl…
Then mix them all together until well combined. This mixture is pretty wet thanks to the green chiles, but I was still able to form them into patties. They held together well when cooked. Divide this mixture into six equal portions and form them into patties.
I cooked the first couple on my George Foreman grill. Despite coating it with non-stick spray, the cheese made them stick just a bit.
I cooked the rest in a skillet over medium heat (also coated with non-stick spray) and had no problems with sticking. In fact, the skillet cooked burgers were MUCH juicier than the Foreman grilled. The skillet is my preparation method of choice. Try not to crowd the skillet or else the juices will get trapped and prevent browning. I had to cook one last burger by itself after this group. :)
So here is the comparison between the George Foreman cooked burgers and the burgers cooked in the skillet. The skillet wins hands down. (There was one more burger cooking in the skillet when I took this photo. Six total.)
Top your burgers with whatever you like. I like a slice of fresh tomato and some avocado (not pictured).
And of course, I served them with Chile Roasted Potatoes! YUM!