burger madness!
HAVE AN EXTRA-TASTY MEMORIAL DAY WITH OUR FIVE DELICIOUS TWISTS ON THE ALL-AMERICAN CLASSIC FROM TOP CHEFS AND BURGER JOINTS.
turkey and roasted green chile burger with avocado
2 poblano chiles 2 Anaheim chiles 1½ lb ground turkey 4 green onions, sliced 2 garlic cloves, minced 1 tsp kosher salt, plus more to taste 1 tsp freshly ground black pepper, plus more to taste 1 Tbsp extra-virgin olive oil 4 slices smoked Gouda cheese 4 slices pepper jack cheese 4 whole wheat or poppy seed hamburger buns 4 Tbsp unsalted butter, melted 2 ripe avocados, pitted and peeled Juice of 1 lemon 1 large tomato ½ cup Fieri’s Donkey Sauce (see recipe) ¼ head iceberg lettuce, thinly sliced ¼ red onion, sliced
1. Position oven rack in top third of oven. Preheat oven to 425°F. Arrange chiles on a foil-lined rimmed baking sheet. Roast 8–10 minutes or until mostly blackened, turning halfway through. Place chiles in a large bowl; cover with a plate and let stand 15 minutes or until cool enough to handle. Peel and discard blackened skin; discard stem and seeds. Coarsely dice chiles.
2. In a large bowl, combine turkey, chiles, green onions and minced garlic. Form into 4 equal balls. Cover and refrigerate at least 30 minutes.
3. Heat a large cast-iron griddle or skillet over medium-high heat. Season meat with salt and pepper. Add 1 Tbsp oil to pan. Add turkey balls; cook 90 seconds. Use a heavy spatula to smash to a diameter slightly larger than the buns (patties will shrink as they cook). Cook 3–4 minutes or until underside is browned. Turn and cook 2–4 minutes. Top each patty with 1 slice smoked Gouda and 1 slice pepper jack cheese. Cover patties with an upside-down metal mixing bowl, then lift one side of it quickly and add 2 Tbsp water to the griddle under the bowl to steam 30 seconds or until cheese melts. Remove bowl and transfer patties to a platter.
4. Brush the cut sides of buns with melted butter. Toast cut side down on griddle 45 seconds or until golden. Set aside.
5. In a medium bowl, combine avocados, lemon juice and salt and pepper to taste; coarsely mash with a fork. Cut 4 slices of tomato; reserve. Dice remaining tomato; fold into avocado mixture.
6. Spread cut sides of buns with Fieri’s Donkey Sauce. Top bottom halves of buns with a large handful of sliced lettuce, 1 patty, 1 tomato slice, red onion, a big scoop of avocado mixture and bun top. Serves 4.