Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 5

Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be.

Deb Wise
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

    Advertisement
  • 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.

Nutrition Facts

321 calories; fat 8.5g; saturated fat 1.1g; mono fat 4.2g; poly fat 2.9g; protein 27.8g; carbohydrates 32.5g; fiber 2.6g; cholesterol 56mg; iron 3.5mg; sodium 658mg; calcium 108mg.
Advertisement
Advertisement