Macros
Yields 1616g Serving 115g Cal 256 Carb 2.3g Fat 12.3g Protein 32g Fiber 0.1g
Have you ever pondered the question, "If you could only eat one thing for the rest of your life, what would it be?" Hands down, mine would be burgers. (This isn't Kyler speaking, it's his burger-loving wife, Lynette.) But what happens when I want to eat the burger, but don't want to look like all I eat is burgers? Turkey is clearly the answer, but who gets excited about eating a turkey burger? Boo. You just took all the fun- and taste- out of eating a burger. So this was the challenge. How to make a Turkey Burger taste good? Turn up the spice, make our yummy Creamy Green Chile sauce and use your pellet grill. So I guess it wasn't that hard, huh. On to solving the rest of the world's problems! Or just figuring out how to make dishes disappear after making all this food.
Ingredients
(Makes 8, 202g burgers)
1360g Ground Turkey
214g (7oz can) Green Chiles
4g Ground Cumin
15g finely chopped Cilantro
4g Hatch Chili Powder
15g Kosher Salt
2g Black Pepper
2g Onion Powder
Directions
Total time - 45 minutes
-Preheat your pellet grill to 425 degrees. We suggest using applewood pellets for this cook.
-As your grill heats, place all of the ingredients into a large bowl.
-Combined the ingredients in the bowl using your hands or a spoon.
-Mix until the ingredients are evenly distributed.
-Ground turkey is very soft and mushy. If you follow this trick it will save you some frustration when you are trying to place your burgers on the grill.
-Before forming your patties, cover a cookie sheet with wax or parchment paper.
-Form one patty by using 202 grams of the turkey mixture.
-Place the patty on the paper in one of the corners.
-Using the patty as a judgement for size, cut the paper into squares that are slightly larger than your patty. This recipe will make 8 patties so you will need 8 squares.
-Place your formed patties on their individual cut wax/parchment paper square.
-Once the grill has preheated, place your burgers on the grill by flipping the patty over into your hand and then remove the paper from the patty and place on the grill. See the video below.
-Grill the burgers for 15 minutes on one side then flip and cook for another 15 minutes or until the internal temperature reads 165 degrees.
-Remove the burgers from the grill and serve immediately.
The Shiggin'
Turkey is a very lean meat and lean meat can dry out very easily. When making these burgers be sure to watch the temperature closely as it gets close to the 165 degree mark. Most people are worried about under cooked poultry because of salmonella. They tend to over cook poultry which makes it dry. If you watch the temperature closely and remove the burgers at 165 degrees, your patties will be cooked and still moist.
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