With the warmer weather finally here, the Watson clan finds ourselves outside as much as possible. Preparing the garden beds for some fabulous produce, cleaning up the firepit area..ready for a summer full of late-night campfires. (I leave the lawn mowing to Eric & Miles though.) My favorite part of this time of year is planning meals around the outdoor grill.
Here is a family favorite. While I love any kind of burger, this turkey burger is a little “healthier version”. I got this idea from a Bobbie Flay special on the Food Network..(he has some GREAT grilling ideas! I change mine up a bit by adding sunflower seeds for a little extra crunch and flavor. I also like to add slices of fresh avocado and fresh sprouts to garnish. The poblano pickle salsa is one of my favorite things…(also great on “turkey dogs) and mixed in with potato salad for a unique variation.
Grilled Turkey & Sunflower Seed Burgers
with Pepper Jack Cheese, Poblano Pickle Salsa & Avocado Mayo
*Poblano Pickle Salsa
2 poblano chiles, grilled, peeled, seeded and finely chopped
2 medium dill pickles, finely chopped
1 small red onion, finely chopped
1/4 cup fresh lime juice
1 tsp honey
1/4 tsp salt
2 tbsp finely chopped fresh cilantro leaves
1/4 tsp fresh ground pepper
Combine all ingredients, cover and let sit for at least 30 minutes before serving.
*Avocado Mayo
1/2 ripe avocado, peeled & chopped
1/4 cup mayo
1 tbsp fresh lime juice
2 clove garlic, chopped
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
place all ingredients in a food processor and process until smooth
*Turkey & Sunflower Seed Burgers
1 1/2 pounds ground turkey, 99% lean
2 tbsp canola oil
2 tbsp sunflower seeds
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
4 slices Pepper Jack Cheese
Heat your grill to high
Mix the sunflower seeds with the ground turkey, shape into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill and let the cheese melt. Transfer to a cutting board and let rest for 5 minutes.
Top each burger with 1 tbsp avocado mayo and a few tbsp of the salsa. Serve the rest on the side if desired.
