This recipe was inspired by the amazing August in New Orleans, a John Besh fine dining experience. My husband and I recently escaped on a Big Easy getaway and had ourselves a culinary adventure. My favorite stop was August, bar none. There came the food, one dish after another; every ingredient, every flavor, beautifully composed and perfectly balanced. However, one ingredient stood out to me more than any other: the pickled tomatillo. I think these vibrantly green little nightshades get a bad wrap…maybe even due to their husky exterior.
While the tomatillo was the inspiration behind this recipe, the ground turkey burger is the real star here. It is so full of flavor, so juicy and so, so perfect. Oh, and it’s easy, too. How ’bout that? Cooking turkey burgers is a bit different than the more common ground beef version, as there is more moisture in the ground turkey, meaning it takes just a touch longer to get a good sear on both sides. This turkey burger, in particular, carries with it a Southwestern vibe, as it is speckled with green chilis, and seasoned with smoky paprika and cumin. We are keeping it healthy with vibrant toppings like pickled tomatillos, spicy red onions and a creamy avocado spread.
Let me just end with this: My husband is not the type to necessarily get “pumped up” over the notion of replacing his beloved beefy burger, with turkey; however, when it comes to this turkey burger, he and the kiddos are more than happy to make the adjustment. I think you’ll find it one of the most flavorful ground turkey recipes you’ve ever had. Enjoy!
- 5 Tomatillos husks removed and rinsed, sliced into thin rounds
- 2 tbsp White Wine Vinegar
- Juice of a Lime
- 2 tbsp Mayonnaise
- Avocado diced
- Tbsp Cilantro minced
- Juice of a Lime
- ½ tsp Kosher Salt
- Red Onion halved and cut into thin slices and set aside
- 1 tbsp Canola Oil
- 2 lbs Ground Turkey very cold
- 1 Egg slightly beaten
- 4.5 oz Canned Chopped Green Chilis
- 1 ½ tsp Kosher Salt
- 1 tsp Cumin
- ½ tsp Black Pepper
- ½ tsp Smoked Paprika
- 2 tbsp Unsalted Butter separated
- 6 Hamburger Buns preferably fresh from the bakery
For the pickled tomatillos, spread tomatillo slices across the bottom of a pie dish, or any shallow dish with similar in circumference. Sprinkle over vinegar and lime juice and set in the refrigerator to marinate while making other preparations. For the avocado mayo, mash together avocado, mayonnaise, cilantro, lime juice and salt until it reaches a spreadable consistency.
For the burgers, add oil to cast iron skillet over medium-high heat. While pan and oil are heating, begin making patties. Gently with your hands, mix together ground turkey, egg, green chilis, salt, cumin, pepper, and paprika. Form into six Form into six round balls. For extra flavor and browning, add butter to the oil and allow to melt. Add ground turkey balls to the skillet and flatten with the spatula. Cook for 4 minutes, or until browned.
Carefully flip and cook the other side until juices have evaporated, patty has browned and cooked all the way through, 6-8 minutes more. Set aside turkey burgers. If desired, add tbsp of butter to the skillet, cut buns in half and toast 1-2 minutes on the hot skillet. To assemble burgers, spread a thin layer of avocado-mayo on each bun and top patties with onion and pickled tomatillos. Enjoy.
Would pair well with:
Cherry Mango Sangria, Coconutty Orange Margarita, At-Home Margaritas, Avocado & Tomatillo Salsa, Fried Green Tomato and Watercress Salad, Smoky Roasted Sweet Potatoes, Southwestern Black Beans, Roasted Baby Dutch Potatoes