The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy.
Martha Stewart Living, July 2008
- 1 1/2 pounds ground turkey, dark meat only
- 1 small red onion, minced
- 3 tablespoons finely chopped cilantro
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 canned chipotle chile en adobo plus 1 teaspoon adobo sauce
- Vegetable oil, for brushing
- 8 thin slices Swiss cheese
- 4 sesame seed buns, split
- 4 red-leaf lettuce leaves
- 8 slices cooked hickory-smoked bacon
- 2 dill pickles, thinly sliced diagonally
- Place turkey, onion, cilantro, mustard, and 1 teaspoon salt in a medium bowl. Season with pepper, and mix gently. Shape into four 1/2-inch-thick patties, cover, and refrigerate until cold and firm, about 30 minutes.
- Puree mayonnaise, sour cream, chile, and adobo sauce. Cover, and refrigerate for up to 1 day.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush grill with oil. Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, about 5 minutes per side. Top each burger with 2 cheese slices during final 30 seconds of cooking.
- Grill buns, flat sides down, until toasted, about 30 seconds. Spread chipotle mixture on cut sides of bun halves. Divide lettuce, burgers, bacon, and pickles among bottom halves of buns. Sandwich with top halves.
Dark turkey meat can be very difficult to grind on your own, so have a butcher grind it on a coarse setting, or buy pre-ground turkey.
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