Juicy Habanero Turkey Cheese Burger
Copyright © 2009 by Cooking With Carolyn
Makes 4 servings
1½ Pounds Lean Ground Turkey
3 Cloves Garlic, minced
½ Tablespoon Chile Powder
½ Tablespoon Dried Thyme
2 Tablespoons Fresh Italian Parsley, finely chopped
2 Tablespoons Worcestershire Sauce
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Salt
1½ Teaspoons Pepper
½ or Whole Habanero Chile, finely chopped (Optional to remove some or all of the seeds)
4, 1 oz Slices Smoked Cheese, Provolone, Cheddar, or Gouda
4 Kaiser Rolls
Combine the turkey, garlic, chile powder, thyme, parsley, Worcestershire sauce, olive oil, salt, and pepper into a large bowl. Wearing a pair of latex gloves, finely chop the habanero chile and put it into the bowl with the meat mixture. Leaving your gloves on, gently hand mix the turkey and all of the other ingredients together. Be careful not to over mix or roughly handle the mixture as this will make the burgers tough in texture.
After mixing, separate the turkey into 4 even portions. Form each patty into a round shape; try to make sure the patty is about the same size in diameter as your bun. Use your thumb to make a small well in the center, on either side, of each turkey patty. This will keep the patty from plumping up in the middle.
Preheat a large pan or skillet over medium heat. Place the turkey patties in the pan and allow them to cook for approximately 7 to 8 minutes on the first side. Do not press the patties with a spatula. Next, carefully turn the patties over, place the cheese on the top of each patty and allow them to cook for 6 to 7 minutes more.
Once the patties are done and the cheese is melted, place each patty on a toasted bun topped with Roasted Pepper Mayo Sauce, lettuce, tomato slices, and pickles. Serve immediately.
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