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
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
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.