Tis the season for Hatch Green Chiles and I am SOOOOOOO excited! I love spicy anything -- so I twiddle my thumbs through July, waiting for August, when Hatch Chiles come into season and into stores! I'm putting them in EVERYTHING! ...just ask M0! 😉
These turkey burgers are super easy to make - everything goes into one bowl. And you can easily double the recipe to make for a larger group or to have as leftovers throughout the week. ...these make GREAT leftovers!
Hatch Chiles can be hot or mild -- most stores will have them separated in the produce section and/or if pre-roasted. And I will say - the hot ones are HOT. I used 2 mild and 1 hot for this recipe and it was perfect!
I'm not a big fan of buns on my burgers - never have been. It's not a "carb" thing, it's just a preference for me. So, if you wanted to add a bun - I suggest a crusty piece of good sourdough bread that you butter with a little ghee and stick on the grill (outdoor or pan) for a couple of minutes before serving... That of course would make these burgers fall into the Primal category vs Paleo -- so if Paleo is important to you, stick with the recipe below.
I like to serve these with my Roasted Heirloom Potatoes and Lemon Basil Aioli. But, you could also do roasted asparagus or Jackson's Honest, Beanitos or Way Better Chips - these are all of our favorites and the cleanest we've found!
Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.
***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ - 1 tsp (depending upon how large the your onion is...) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you'd like.***
Preheat oven to 400 degrees F.
Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate - I like to cover a plate with foil so that I have easier cleanup.
Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit
When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.
When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
Place a piece of Butter Lettuce, Kale, or Sautéed Spinach onto a plate - if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!
NOTES:
- Hatch Green Chiles: How-To
- If Hatch Chiles are not in season, feel free to substitute with 1 fresh Jalapeño – remove the seeds and ribs if you don’t want it to be too spicy...
- During Hatch season (August - October) you can find Hatch Chiles already roasted. Central Market is great about this. But, if you want to roast your own, click the link in the Ingredients section and you will be taken to the directions I use for roasting my own.
Ingredients
Directions
Place turkey, chiles, shallot, herbs, spices and lime zest and juice in bowl and use hands to mix well. Set aside.
***Start the caramelized onions (if making) by placing approx. 1 tsp olive oil or cooking spray into a medium nonstick skillet on medium heat. Cut the ends off of the onion, slice in half and then julienne. Place the onion into the pan, sprinkle a pinch of sea salt and ½ - 1 tsp (depending upon how large the your onion is...) coconut sugar over the top and then toss to combine. Once the onion has softened, turn the heat to low and stir every now and then. Let these continue to cook until the burgers are ready to serve or until they are as caramelized as you'd like.***
Preheat oven to 400 degrees F.
Now, back to the burgers. Form the turkey mixture into two regular sized or four slider-sized patties and place on a plate - I like to cover a plate with foil so that I have easier cleanup.
Place a nonstick grill pan or shallow skillet on medium heat with approx. 1-2 tsp ghee butter or cooking spray or go get your outdoor grill lit
When pan is hot and butter is melted, place patties in pan and cook for about 5 minutes on each side. Place in the oven for 10-12 more minutes or until a meat thermometer reads 160 degrees F. Alternatively, throw them onto your outdoor grill and cook accordingly.
When burgers are done, get them off of the heat and let rest for 5 minutes or so, while you prep the toppings.
Place a piece of Butter Lettuce, Kale, or Sautéed Spinach onto a plate - if using, then the turkey patty, top with onions, goat cheese and avocado – if using. Fold the Butter Lettuce, Kale, etc. over the top, if this applies and ENJOY!
