- 1 tomato, chopped (1 cup)
- 1 medium onion, finely chopped (1 cup)
- 1/4 cup seeded and finely chopped fresh jalapeño chile peppers
- 1/4 cup bottled salsa
- 1 1/2 lb uncooked ground turkey
- 1/2 lb bulk pork sausage
- 2 T Worcestershire sauce
- 1/2 t ground cumin
- 1/4 t salt
- 1/4 t black pepper
- 6 hamburger buns, split and toasted
1. For topping, in small bowl combine tomato, 1/4 cup of chopped onion, jalapeño pepper, and bottled salsa. Cover and chill until serving time.
2. For burgers, in large bowl combine turkey, pork sausage, the remaining 3/4 cup onion, Worcestershire sauce, cumin, salt, and black pepper. Shape mixture in six 3/4-inch-thick patties.
3. For charcoal grill, place patties on rack of uncovered grill directly over medium coals. Grill 14-18 minutes or until instant-read thermometer inserted in patties registers 160°F, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.) Top burgers with topping. Makes 6 servings.
Notes: Our grocery store did not carry one and a half pound packages of ground turkey, so our burgers had 21 ounces ground turkey and 11 ounces pork sausage. Also, we thought the fresh jalapeños would be too spicy in the topping so we roasted them on the grill to mellow them out before we added to our topping.
Katie: These burgers were so awesome! This is our second time making turkey burgers, and although the first time was delicious (not chronicled on the blog as we made them with ground turkey mixed with leftover ground chicken from when we made Chicken Chili), this time was even better! I think it may have had something to do with the pork sausage that you mix in… Gray had picked out kaiser rolls from our grocery bakery, and they went perfectly! The burgers were big enough to slightly overhang the buns so we weren’t left with all bun and no burger at the end.
I used a modified version of Bobby Flay’s method of patting the center of the burger more than the edges so the burger ends up more flat after cooking instead of being so rounded. When I pat them out, I press my fingers about 1/2 to 3/4 of an inch away from the edges so I don’t flatten the edges as much as the rest of the burger. It worked very well and we were pleased with the outcome. We had these burgers with Emeril Lagasse’s sweet potato fries and sour cream dipping sauce. I cut some of the fries too small, so would recommend NOT doing that! The larger fries had more of the sweet potato flavor and cooked better.
Gray: I second what Katie said about these being great. I had always looked down my nose at turkey burgers as some kind of health nut food. We have really enjoyed turkey burgers on their own merits, not just as a hamburger substitute. They are just as easy to grill as hamburgers and taste great. Putting the indention in the center of the burgers really helps them cook up well and not “ball up.” What I have found is that turkey burgers cook up fairly quickly and remain very tender even though they are thoroughly cooked. There was a little more prep to get these ready to go, but all in all not too bad.
The best part was that we had a break from the heat and were able to eat outside, which we haven’t been able to do for awhile.