How many of you ladies like to grill? You surely know by now that I love it, and while I usually hand off the responsibility of firing up the beast to my hubby, I do find the whole cooking outdoors thing lots of fun. The other night, I grilled a hunk of Tri Tip, and posted it on Instagram, with the caption “Womaning the grill with a Santa Maria Tri Tip.” Looking back on other outdoor eats in my Instagram feed, I realized that I’m hardly the one “manning” the grill, whether it’s sizzling sausages or juicy burgers.
I’m not going to suggest a Take Back the Grill movement, but I will say that once in a while, it is a lot of fun to take over flipping the meat on the grill. Besides, I love the partnership with my husband when it comes to outdoor cooking. I will admit, he might just be better at it than I am. (Although, my Tri Tip the other night came out pretty awesome, if I don’t mind saying so.)
Let’s talk turkey burgers today, shall we? The first time I had one, it was sort of so-so. My preference for a long time has always been a juicy beef burger. But, when I first tried these Southwestern Turkey Burgers, I came pretty close to converting. What gives it that extra oomph is finely chopped pickled jalapeños, which I have taken to putting on nearly everything. The tangy spice from the pickled peppers, combined with corn kernels and a little southwestern kick in moist turkey thigh meat makes it an easy burger that I can enjoy a wee bit more, knowing it is lean, protein rich, and tasty to boot.
The only thing left is to figure out your fixin’s. This is how I like mine: stacked high with plenty of cheese, red onion, tomato, lettuce and avocado. How about you?
Southwestern Turkey Burgers
1 1/2 pounds ground turkey thigh meat
1/2 cup corn kernels (fresh or frozen)
1/2 cup chopped pickled jalapeño peppers
1/4 cup minced red onion
1 tablespoons chile powder
2 teaspoons minced garlic
1 1/2 teaspoons course salt
1 teaspoon cumin
4 hamburger buns
condiments: ketchup, mustard, etc.
Preheat the grill to medium heat.
In a large bowl, combine the turkey, corn, pickled jalapeño, red onion, chile powder, garlic, salt and cumin - try not to overwork the meat. Gently form into four patties and press the center of each gently with your fingers to help the turkey burgers cook evenly.
Cook the turkey burgers directly over the heat, with the lid closed, for about 10 minutes, flipping once. Serve on a toasted bun with desired garnish.
Slightly adapted from Southwestern Turkey Burgers with Salsa Slaw, Way to Grill by Jamie Purviance (Sunset Weber, 2008).