Grilled Turkey Burgers Wtih Monterey Jack, Poblano Pickle Relish
photo by Billy Green
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Poblano Pickle Relish
- 1 poblano chile, grilled, peeled, seeded, and finely chopped
- 2 medium dill pickle, finely chopped
- 1 small red onion, finely chopped
- 1⁄4 cup fresh lime juice
- 1 teaspoon honey
- 2 tablespoons finely chopped fresh cilantro leaves
- 1⁄4 teaspoon fresh ground black pepper
-
Avocado Mayonnaise
- 1⁄2 ripe Hass avocado, peeled and chopped
- 1⁄4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 2 garlic cloves, chopped
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
-
Turkey Burgers
- 1 1⁄2 lbs ground turkey, 99% lean
- 2 tablespoons canola oil
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 slices monterey jack cheese, 1/2 oz each
directions
- Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
- Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
- Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
- Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.
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RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>