Nellie & Phoeb's

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In the Kitchen - Turkey Burgers with Green Chilies, Poblano, and Garlic

Clean Eating

Turkey Burgers with Guacamole

This is one of our "go to's" when we are trying to eat clean.  It is so easy to make, it's nutritious, and full of flavor.  It also makes great leftovers.
If you are not watching your carb or dairy intake, these are phenomenal on a bun with slice of pepper jack or Monterey jack cheese.
(See recipe below.)
(See recipe below.)
My guacamole is really simple, I think the simpler & fresher it is, the better it tastes!  No fillers or pre packaged flavors here.
Ground turkey is not as stable as beef, so I lay foil over the grills, poke some holes in it for the fat to drain, & give it a spray of cooking spray so the meat doesn't stick. 

Once they have seared on both sides, I move the meat directly the grill & let them finish cooking.  They should temp at 165 degrees.  If you don't have a good probe thermometer, get one here .

(It was dark inside when I photographed these, so they look really pink under the false lighting.)

Turkey Burgers with Green Chiles, Poblano, and Garlic
Serves 4

1 pound lean ground turkey
1 4.5 ounce can, chopped green chiles
1 poblano pepper, diced small
2 cloves garlic, minced

Mince the garlic, and dice the poblano pepper. Mix all the ingredients into the ground turkey.  Make 4 equal sized patties.  Sprinkle with salt and pepper.  Grill, turning a few times, until the meat reaches 165 degrees Fahrenheit.  You can also cook these in a large saut√© pan on your range, use cooking spray so the meat doesn't stick to your pan.  Top with guacamole & cilantro.

Serve on a bun with Monterey jack or pepper jack cheese, and guacamole.

Fresh Guacamole
Serves 4-8

3-4 ripe avocados
1/4 cup onion, diced small
2 Roma tomatoes or 1 handful of grape/cherry tomatoes, diced medium
1 handful of fresh cilantro, stemmed, chopped
Juice of 1 lime
2 cloves garlic, minced
salt and pepper

1 tablespoon of hot pepper sauce

Peel avocado, seed, and mash with a fork.  Stir in the rest of the ingredients.  Salt to taste, and sprinkle with pepper.  Refrigerate for one or more hours, to let the flavors meld.  It will brown if you leave it overnight.



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