Turkey burgers, the lighter and leaner cousin of hamburgers, always need a helping hand to keep them from drying out and turning to hockey pucks on the grill. You can blend some grated zucchini with the meat, or add yogurt, as I do in my turkey meatballs, or try a different strategy as I've done here.
For this burger, I put the cheese inside, and tucked in some diced green chile peppers, too, because there was plenty of room. Canned green chiles are not very spicy, but you can use half the amount if you prefer. While the grill is hot, throw on some onion rings, and pile those on the burgers with slices of juicy tomatoes. And if lots of cheese is your thing, top your inside-out cheeseburger with a thick slice of pepper jack or Cheddar.
Green chile turkey inside-out cheeseburger
From the pantry, you'll need: ground turkey, grated cheese, canned green chiles, cumin, Tabasco, egg, plain dry bread crumbs, kosher salt, fresh black pepper.
1-1/3 lb ground turkey (I use 93% lean)
1/3 cup grated low-fat four-cheese blend
4-oz can diced green chiles
1 tsp ground cumin
Few drops of Tabasco
1 large egg
1/2 cup plain dry bread crumbs
1/4 tsp each: kosher salt and fresh black pepper
1 tsp neutral cooking oil (vegetable, rice bran, peanut, etc.), for frying a small sample
In a mixing bowl, use your clean hands to combine all ingredients except the oil. Mix only until everything is combined; do not overmix.
Test a small piece for seasoning. Heat the oil in a frying pan, and cook 1-2 tablespoons of meat until browned on both sides. Taste, and adjust seasoning if needed.
Form the meat into 4 patties and place on a plate. If you have the time, refrigerate for 30 minutes, because the mixture is a bit "loose" and chilling the burgers will help them hold together; if you don't have time, go ahead and cook.
You can make these on the grill (use a grill pan), or in a pan on the stovetop. I like to use my panini press, fitted with grill plates.
Cook for 4-5 minutes on the first side, and 3-4 minutes on the second side, until the burgers are cooked through.
Serve in the usual way, on buns with lettuce, tomato, onion (cook the onion rings on the grill, if you wish) and your favorite condiment.
More non-beef burgers:
Pan-seared tuna burger with Sriracha mayonnaise, from The Perfect Pantry
Greek turkey burgers with yogurt and feta sauce, from The Perfect Pantry
Sweet potato black bean burger, from Minimalist Baker
Thai chicken burgers, from Nutmeg Nanny
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