Recipe

Hosted By
DnD

		Green Chile Turkey Cheeseburgers
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

GREEN CHIILE RELISH:

1 medium poblano chile, roasted, peeled, seeded and thinly sliced

2 anaheim peppers, roasted, peeled, seeded and thinly sliced

1 serrano chile, roasted, peeled, seeded and thinly sliced

1/4 cup red wine vinegar

1 tablespoon honey

2 tablespoons extra-virgin olive oil

3 tablespoons chopped fresh cilantro leaves

Kosher salt and freshly ground black pepper

PICKLED RED ONIONS:

1 1/2 cups red wine vinegar

1/4 cup water

2 tablespoons sugar

1 tablespoon kosher salt

1 medium red onion, peeled, halved and thinly sliced

QUESO SAUCE:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup milk

12 ounces Monterey jack cheese, coarsely grated

1/4 cup grated Parmesan

Kosher salt and freshly ground black pepper

TURKEY BURGER:

1 1/2 pound ground turkey breast

3 teaspoons Dijon mustard

3 teaspoons Worcestershire sauce

3/4 teaspoon ground cumin

Pinch pepper

4 brioche burger buns

PICKLED RED ONIONS: - Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving. GREEN CHIILE RELISH: - Combine all ingredients in a bowl and season with salt and pepper, to taste. Let sit at room temp for at least 30 minutes before serving QUESO SAUCE: - Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm. TURKEY BURGER: - Combine all ingredients in a bowl and mix gently until well combined. PUTTING IT ALL TOGHTHER: Heat grill to medium heat. Form the turkey mixture into four burger patties. Wipe the grill down with oil-blottted towels and place patties on the grill for 10 minutes then flip over and continue to cook until the internal temp is 165 degrees. Toast the brioche buns for a minute of two the remove from bbq. Place turkey burgers on each brioche bun, and top each with a few tablespoons of the queso sauce, relish and onions. Enjoy