El Paso Turkey Burgers
- 4 Servings
- 5 MINS Prep Time
- 20 MINS Total Time
Ingredients
- 1 package Shady Brook Farms® Ground Turkey
- 4 slices of thick-cut peppercorn bacon
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 4 slices pepper jack cheese
- 4 brioche burger buns
- 1 to 2 poblano chile peppers, roasted, peeled, and stemmed
- 1/4 cup mayonnaise
- Avocado slices, to taste
- Tomato slices, to taste
- Lettuce, to taste
- Red onion slices, to taste
| Serving Size | 1 burger |
|---|---|
| Amount Per Serving | |
| Calories | 570 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 35g | 45% |
| Saturated Fat 10g | 50% |
| Trans Fat 0g | |
| Cholesterol 140mg | 47% |
| Sodium 680mg | 30% |
| Total Carbohydrates 28g | 10% |
| Dietary Fiber 2g | 7% |
| Sugars 7g | |
| Protein 36g | |
|
Vitamin D
0%
Calcium
15%
Iron
10%
Potassium
0%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half. -
Step 2
Sprinkle ground turkey with kosher salt and pepper. Mix gently until well combined. -
Step 3
Form into four 4-ounce burger patties. -
Step 4
Heat a nonstick skillet over medium heat with olive oil. Add the patties and cook for 4 minutes, until golden brown and firm when pressed. -
Step 5
Flip the burgers and cook for an additional 3 to 4 minutes or until the meat reaches an internal temperature of 165°F using a meat thermometer. Top with a slice of cheese and let cheese melt for 1 minute. -
Step 6
Set aside and allow to rest. -
Step 7
Spread mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and roasted poblano and toppings of your choice.
Made with:
