Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves
How to Make It
Preheat grill to medium-high heat.
Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.
This was the first turkey burger I ever made, and I loved it! Roasting the peppers was a bit time-consuming. I might just sautee them to soften them a little next time. The flavor was great, though. There was a correction in another issue of CL that said to add the diced pepper with the turkey mixture. It does not actually say that in this recipe.
This burger popped up on my Cooking Light Diet menu and I was skeptical about making and eating it! I have never made or eaten a turkey burger before and was worried it would be dry and bland. I was also not so sure my family would respond well to it. THIS WAS A GREAT BURGER!!! Very moist and flavorful! My beef-loving family like them too and not one of them mentioned that it would have been better with a beef patty! I'll definately make this again!
These were moist and delicious! The recipe omits that you add the diced poblanos to the turkey mixture before making patties but we figured it out. We used brioche buns from Aldi's for an additional 40 calories which made this dinner a winner. Will make again soon.
Nice flavors and just the right amount of heat - one of my poblanos was very spicy so I added only 1 1/2 peppers. A fast weeknight meal. I assembled the burgers in the afternoon and had them sit in the fridge until dinner. They firmed up and grilled nicely. A new family favorite!
Fantastic, moist turkey burgers - you'll never miss the beef! Roasting the peppers was definitely time-consuming, but the flavor was worth it. We used about a half-slice of low fat swiss cheese on each burger instead of the mayo. Great healthy meal for my family!
This is the best Turkey Burger recipe I have ever eaten! The first time I made it I could not find poblano peppers so I substituted canned ortegas. It was great and that is what I use today. Also added fresh cilantro and avocado slices to the burger garnish.
Made to recipe, subbing sourdough for the baguette because that's what we had on hand. We first combined the moistened bread, spices and peppers before adding the turkey then chilled the patties several hours prior to grilling. Hollowed-out the buns and toasted them on the grill. Garnished per recipe, also had some leftover onions from CL's spicy poblano burgers. Served with CL's golden corn salad. Flavorful burger, very good "football" supper. (CL's chipotle-poblano ketchup also goes well with this)