Recipe: BBQ Turkey Burgers Infused with Serrano Peppers and Cheese

Details
by Brooke Stephens on Wed Apr 13, 2011 - Add comment

gourmet camping turkey burgers, bbq, with serrano peppers

We've jumped on the ground turkey bandwagon, sure, but even though we're pseudo-converted I have to admit sometimes the stuff needs a little pizazz. (Yes, Mark's addiction to BBQ sauce frequently comes in to play.) Here's an easy-to-prepare recipe that will satisfy your burger craving but is lower in fat and cholesterol than its mean red-meat cousin. Cook these patties on a portable grill grate over coals, or pan-fry in a camp-stove if you have to. You know why we love grilling while we camp? Clean-up is a snap. Just remember to pack some aluminum foil and a spatula for flipping.

Ingredients

  • 1.25 lbs ground turkey
  • 1/2 cup chopped green onions
  • 3 Tbsp dry bread crumbs
  • 2 or 3 Serrano peppers, seeded and chopped
  • a 4-oz can of diced green chiles, drained
  • 1 cup shredded cheddar cheese (8 oz)
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • pepper to taste
  • 4-6 whole wheat hamburger buns or English muffins
  • BBQ sauce (optional)
  • Lettuce, tomato, bell pepper rings (optional)
  • Mayo, mustard, or condiments of your choice

Directions

  1. Seed and chop the serrano peppers; Mix peppers, chiles, onions, bread crumbs, cheese and other seasonings with ground turkey in a large bowl. Mix together with your hands.
  2. Shape the meat into 4-6 patties (depending on size of burgers), press into disks and flatten into desired thickness.
  3. Line a freezer sealable baggie with wax paper to separate into layers, and freeze until the day before you use them.
  4. Thaw and cook over coals or pan-fry, 7-8 minutes per side.
  5. Toast buns or English muffins for last 3 minutes of cooking.
  6. Top with desired condiments and vegetables.

Shortcuts and/or Alternatives

  • Use lean ground beef. Go ahead, we won't tell. It will be healthier than a Whopper with cheese, anyway.
  • Leave the seeds in when you chop the peppers if you like more heat. Or substitute jalapeno or habanero peppers if you dare (just for you, Russ!)
  • Instead of the diced green chiles, try chopping up 3 canned chopotle chiles in Adobo sauce
  • Leave out the cheese if you want even lower fat version

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