Serving Size: 3-4, depending on the size of the pattie
Preparation Time for the most flavorful burgers is about 2 - 3 hours, to allow flavors to blend in the fridge.
1 large poblano or Anaheim chile
Preheat oven to 425 F. Place chile on a small oven-proof pan or dish and roast 15 minutes or until the top of the chile is blistering. Turn the chile with tongs and roast 10-12 minutes longer or until the skin of the chile is blistered all over. Remove from the oven, pop into a glass bowl, seal tightly to sweat the skin for about 15-20 minutes. Using your fingers, carefully remove the skin, stem and seeds from the chile and set aside.
In a small skillet, saute onions, garlic and pinch of salt and pepper in oil over medium-low heat 2-3 minutes until softened and transparent. Add Tanasco Green Chile Sauce, cumin and cilantro. Remove from heat and set aside.
In a mixing bowl, place turkey, 1/2 teaspoon salt, liquid smoke flavoring and egg and begin mixing with a large fork. Then add the cooled cooked onion and garlic and mix, preferably with your hands. Adjust trhe consistency with mmore or less bread crumbs (mixture will be slightly "loose"). Cover the bowl and refrigerate 2-3 hours to allow flavors to blend. Shape mixture into 3 or 4 large patties about 5-6 oz. each. Heat olive oil in a heavy skillet, add burgers and cook over medium-high heat about 7 minutes. Carefully turn the burgers,. top each with a slice of the roasted chile, and cook about 4 minutes longer. Top with 2 slices cheese each, cover the skillet briefly or until meat cooked through (do not serve partically cooked turkey!).
Serve immediately on toasted buns with salsa, onion, lettuce and tomato or other xondiments as desired.
Nutritional Data: 1 burger 670 Calories
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved