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Per serving
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- 1
Bring turkey to room temp
Set 2 lbs of ground turkey on the counter for 20 minutes before cooking. Cold meat causes the muscle fibers to seize up, which turns burgers tough and dry.
- 2
Mix the patties
Add ground turkey to a bowl. Add salt, pepper, minced garlic, mayonnaise, Worcestershire sauce, green chilies (add all the liquid from the can), and panko. Mix thoroughly with your hands until everything is evenly distributed. Divide into 8 portions and press each into a patty. Push your thumb firmly into the center of each patty to make a deep divot — this keeps them from puffing up thick in the middle as they cook.
- 3
Cook the burgers
Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat. Cook 3-4 patties at a time for 4-5 minutes per side, giving each one at least an inch of space. Turkey needs to hit 165°F internal temp — pull them at 160°F and they'll finish off heat. About 2 minutes before the second side is done, add a slice of pepper jack to each patty and cover the pan briefly to melt. Cook the remaining batch the same way.
- 4
Toast the buns
Butter the cut sides of the buns and place them butter-side down in the hot skillet for 1-2 minutes until golden. Watch them closely — they go fast.
- 5
Assemble and serve
Slice avocados right before serving so they don't brown. Layer each bun with sauce of choice on the bottom, then lettuce, tomato, the cheesy patty, and avocado slices on top. Serve immediately.
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Juicy Green Chile Turkey Burgers
Created by: MacroMeals
Ingredients
- 2 lb ground turkey
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp garlic
- 1 tbsp mayonnaise
- 2 tsp Worcestershire sauce
- 4 oz green chilies
- 10 tbsp panko bread crumbs
- 2 tsp vegetable oil
- 8 hamburger buns
- 2 tbsp butter
- 8 pepper jack cheese
- 2 avocado
- lettuce
- tomato
Instructions
- Bring turkey to room tempSet 2 lbs of ground turkey on the counter for 20 minutes before cooking. Cold meat causes the muscle fibers to seize up, which turns burgers tough and dry.
- Mix the pattiesAdd ground turkey to a bowl. Add salt, pepper, minced garlic, mayonnaise, Worcestershire sauce, green chilies (add all the liquid from the can), and panko. Mix thoroughly with your hands until everything is evenly distributed. Divide into 8 portions and press each into a patty. Push your thumb firmly into the center of each patty to make a deep divot — this keeps them from puffing up thick in the middle as they cook.
- Cook the burgersHeat a large skillet over medium-high heat. Add vegetable oil and swirl to coat. Cook 3-4 patties at a time for 4-5 minutes per side, giving each one at least an inch of space. Turkey needs to hit 165°F internal temp — pull them at 160°F and they'll finish off heat. About 2 minutes before the second side is done, add a slice of pepper jack to each patty and cover the pan briefly to melt. Cook the remaining batch the same way.
- Toast the bunsButter the cut sides of the buns and place them butter-side down in the hot skillet for 1-2 minutes until golden. Watch them closely — they go fast.
- Assemble and serveSlice avocados right before serving so they don't brown. Layer each bun with sauce of choice on the bottom, then lettuce, tomato, the cheesy patty, and avocado slices on top. Serve immediately.