Turkey and Green Chili Burgers with Guacamole
Serve alongisde Spicy Herb-Roasted Haricots Verts.
- 1 pound ground turkey
- 2 4-ounce cans whole green chilies, well drained
- 2 teaspoons (2/3 palmful) ground Sante Fe green chili powder or other mild chili powder, such as Ancho
- 2 teaspoons (2/3 palmful) ground cumin
- Salt and pepper
- 6 tablespoons grated onion with juice, divided
- 3 large cloves garlic, grated or pasted, divided
- 1/2 cup cilantro, chopped plus 2 tablespoons for guacamole
- 1 tablespoon vegetable or olive oil
- 3 slices Cooper’s sharp white American cheese or other white American
- 3 slices Pepper Jack cheese
- 2 small or 1 large, ripe Haas avocados, pit removed and squished from skin
- 1 jalapeño pepper, grated or finely chopped
- Juice of 1 small lime
- Green or red leaf lettuce, thinly sliced
- 1 small yellow or white onion, sliced
- 1 Beefsteak or vine-ripe tomato, sliced
- 3 brioche rolls, split
Heat a cast-iron skillet to medium-high.
Place the turkey in mixing bowl. Finely chop drained chilies and pat them dry again; add to turkey. Season turkey with chili powder, cumin, salt and pepper. Add 3 tablespoons grated onion, 2 cloves grated garlic and about 1/2 cup cilantro to bowl. Mix burger meat and form 3 large thin patties. Add patties to the hot pan and cook 8 minutes turning once; melt a slice of each kind of cheese over top in last minute of cooking time.
Place lettuce, onion and tomato on bun bottoms, top with cheeseburgers and the bun tops slathered with guacamole.