What's for Dinner? Southwestern "Turkey Belly" Burgers!

We have this cab driver in town that our group of friends have come to know well.  I have no idea what his real name is, but everyone calls him Turkey Belly.  He's got the biggest belly you've ever seen and he he drives a conversion van that looks like you could throw a serious party in.  He's pretty sketchy, but Turkey is always there to pick us up when we need a ride.

My husband came up with this recipe after we were complaining that turkey burgers are usually so bland.  The cilantro and chipotle chilies in adobo sauce really kick up the flavor to a new level and the cilantro mayo adds some creaminess on top.  It's a household fave and top of all that, it is super healthy and lean. I think if Turkey Belly ate more of these and less potato chips, we may have to drop the Belly part of his name.

I served these tonight with zucchini from our garden with a sprinkle of parm on the top and some hand cut fries that tossed in olive oil, salt, pepper and fresh thyme, and then baked in the oven on 450 for about 45 minutes, turning a couple of times.  Enjoy!

Southwestern “Turkey Belly” Burgers 

Serves 4

20 oz ground turkey (93% lean, or if so inclined, use higher fat!)

4 cloves garlic

1-2 chipotle chilies in adobo sauce, depending on desired heat level (don't remove the seeds if you want even more heat)

1-2 TBSP adobo sauce

1/4 red onion, finely diced

5 sprigs fresh thyme (or 1 tsp dried)

small handful fresh cilantro, minced

1/4 cup breadcrumbs

salt

pepper

¼ cup mayo

2 TBSP chopped fresh cilantro

Combine all ingredients and form into 4 patties.  Refrigerate until ready to grill.  Grill on well-oiled grill until cooked through.

Add mayo to small bowl and stir in cilantro and maybe a small squirt of lemon juice and let it mellow for a little bit.

Serve on a toasted bun with avocado slices, cheddar/pepper jack cheese, lettuce, bacon and/or any other toppings you like.  

YUM!  Enjoy!

Printable PDF of Recipe