We are only a few days away from Christmas and I couldn’t be more excited! We are heading out tomorrow and spending the next few days in Florida with my family and then back up to D.C. for the New Year!
It’s been a super busy week for me – getting ready to leave and buying last-minute Christmas gifts (I hope to one day be one of those people that actually buys their gifts on time and not frantically looking for things a week before Christmas) – so this week’s post is going to be a short one, but delicious nevertheless. I’m not exaggerating when I say that we’ve made these poblano turkey burgers at least 4 different times in less than a month. They’re that good, simple to make, and just so delicious and satisfying. Turkey tends to be one of the most flavorless kinds of meat, but with this recipe, you are packing so much incredible flavor that you’ll forget you’re even eating it. The trick here is to cook the poblanos and onions first along with all of the spices. Cooking the spices will open up all of their flavors. I also like to add the diced green chiles and cook them on this step as the extra liquid will cook off leaving just the chile flavor.
This recipe is so versatile, and paleo and Whole30 compliant! It’s perfect for those of you wanting to do a Whole30 in the upcoming year, or who want to just eat lighter without sacrificing flavor. Tom will usually eat this on a bun, though I tend to skip the bun and just top them with delicious guac (my recipe below!) and any other topping I may have available. I had some fresh mango on hand when I was photographing this recipe and the burgers plus guac plus diced mango plus chile lime seasoning was fantastic. I also want to end by saying merry Christmas and happy holidays to those reading this blog! Your readership is the best Christmas gift for me! I really appreciate the time you take to read my posts and even make my recipes. So thank you! PS: If you’re looking for a wonderful Christmas stuffing for Christmas Dinner (or in my house, Noche Buena), take a look here.Print
Whole30 Poblano Turkey Burgers
The most flavorful poblano turkey burgers that are Whole30, paleo, and absolutely delicious. These burgers are topped with a homemade guacamole – perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 burgers
Poblano Turkey Burgers
- 1 pound of ground turkey (85% lean or more) (drained of any extra juices with a paper towel)
- 2 tablespoons plus 2 teaspoons of olive oil
- ½ a white onion, diced (½ cup)
- 2 poblanos, diced (a little over 1 cup)
- 1 teaspoon of coriander
- 1 ½ teaspoon of cumin
- ¼ teaspoon of cayenne
- 2 tablespoons of diced green chiles
- ¼ cup Cilantro
- ½ juice of lime
- 1 ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 avocado
- 2 teaspoons jalapeno, diced
- 1 tablespoon chopped Cilantro
- 2 tablespoons red onion, chopped
- Juice of ½ of a lime
- ½ teaspoon of salt or to taste
Poblano Turkey Burgers
- In a medium sized skillet, add 2 teaspoons of olive oil and heat over medium heat. Once the oil is hot add the diced onions, poblano, coriander, cumin, cayenne, and green chiles and cook for about 3-4 minutes, frequently stirring so that the onions becomes translucent. Then set it aside.
- In a large bowl, add the ground turkey, cooked poblanos and onions, cilantro, lime juice, salt, and pepper and mix with a spoon or your hands, making sure everything is evenly distributed. Then divide mixture into 8 patties.
- In a medium to large skillet heat 1 tablespoon of olive oil over medium heat and once the oil is hot place about 4 of the burgers onto the pan. Cook each side for about 5 minutes.
- Add one more tablespoon of oil and proceed to cook the last 4 burgers.
- Line a plate with a paper towel and place cooked burgers to dry from the oil. Eat warm.
- Dice the avocado in its shell and scoop it out with a spoon onto a bowl. Add the jalapeno, cilantro, red onion, lime juice, and salt and mash with a fork to combine.
- Whenever I cook any type of burger, I like to test out the seasonings first by taking a tiny amount of the mixture and cooking it the same way I would the rest of the batch. Once it’s done you can see if the burger needs more salt and seasonings and adjust before cooking the whole batch.
- I feel like the second batch cooks a bit quicker than the first batch since the pan is already very hot. Keep an eye on the burgers and carefully half-flip one to see if it’s getting a dark brown color.
- These burgers are on the smaller side, in between a slider and a regular size burger – I personally like the smaller burger because they’re just easier to handle but if you prefer a larger burger you can definitely make a larger patty and just adjust the cook time a tiny bit until it’s fully cooked.
- Serving Size: 2 burgers per serving