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Latin Turkey Burger with Raclette Cheese GRACE RAMIREZ

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Grace Ramirez’s turkey burger takes a latin twist!
1 pound turkey (90% lean, freshly ground)
1 teaspoon chipotle powder
1 teaspoon ancho powder
1/2 teaspoon adobo powder
2 cloves garlic (peeled and finely chopped)
kosher salt and freshly ground pepper (to taste)
1/2 head red cabbage (sliced)
1/4 cup mayonnaise
1 tablespoon chipotle (in adobo sauce, roughly chopped)
1 tablespoon lime juice (plus zest)
1 teaspoon flaky sea salt
1 fresh poblano pepper
4 thick slices of raclette cheese
1 tomato (sliced)
1 teaspoon flaky sea salt
4 potato burger buns
1/4 cup softened butter

For the Toppings: Char the whole poblanos on the bbq, directly on the open flame or at 350ºF in the oven for one hour, flipping halfway through.
For the Burgers: Preheat an outdoor grill for medium-high heat, and lightly oil grate.
In a large bowl, add ground turkey, chipotle, ancho, and adobo powder and stir to combine. Lightly season with salt and pepper. Form into 4 patties. Season the patties with salt and pepper.
Grill until cooked through, 3 to 4 minutes on each side. While the burgers are cooking, add butter to the buns and toast them slightly on the grill.
During the last minutes of cooking, add the rajas (sliced poblanos) and the cheese slices to each burger, cover the grill and let the cheese slightly melt, about 1 minute.
For the Chipotle Mayo Slaw: In the bowl of a food processor fitted with the blade attachment, add mayonnaise, chipotle, lime juice and zest and flaky sea salt and blend until smooth.
In a large bowl, add red cabbage and fold in chipotle mayonnaise.
To Serve: Serve burgers on toasted buns with a slice of tomato and chipotle mayo slaw on the side.

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