Oaxacan Turkey Burgers With Chipotle Salsa Food
OAXACAN TURKEY BURGERS WITH CHIPOTLE SALSA
Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market's concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 1m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Chipotle Salsa:.
- Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
- Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
- Burgers:.
- Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
- Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.
Nutrition Facts : Calories 490.7, Fat 20.5, SaturatedFat 4.9, Cholesterol 117.5, Sodium 760.8, Carbohydrate 37, Fiber 6.1, Sugar 7, Protein 42.5
OAXACAN BURGER (BOBBY FLAY)
A burger with topped with a quickie version of mole sauce, queso fresco, and avocado. Adapted from Bobby Flay's Burgers, Fries and Shakes. You can use semisweet chocolate instead of bittersweet, but I personally don't care much for sweet moles.
Provided by Chocolatl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Place almonds in a dry saucepan over medium heat.
- Toast, stirring occasionally, until light golden brown, about 5 minutes.
- Remove and set aside.
- Increase heat to high.
- Add oil and heat until it begins to shimmer.
- Add onion and cook until soft, about 4 minutes.
- Add garlic and cook 30 seconds.
- Stir in Ancho and New Mexico powders and cook for 1 minute.
- Add almonds and tomatoes and bring to a boil.
- Cook, stirring occasionally, for 5 minutes.
- Add tortilla chips and cook for about 10 minutes, or until reduced by half.
- Carefully transfer to a blender or food processor and blend until smooth.
- Return to pan over high heat.
- Add chocolate, honey and maple syrup.
- Cook until reduced to a sauce consistency, about 5 minutes.
- Season and keep warm.
- Divide meat into 4 equal portions.
- Shape each into a patty and make a depression in the center.
- Season both sides with salt and pepper.
- Heat oil over high heat until it begins to shimmer.
- Cook burgers to desired doneness, about 4 minutes per side for medium-rare.
- Top with sauce, queso fresco, avocado wedges and pickled onions, if using.
Nutrition Facts : Calories 810.7, Fat 53.4, SaturatedFat 14.2, Cholesterol 117.4, Sodium 422.7, Carbohydrate 47.3, Fiber 8.9, Sugar 16.9, Protein 38.7
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Cuisine North AmericanCategory Beef, Main DishesAuthor Katie SweeneyTotal Time 50 mins
- In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.
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- Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool.
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