
Turkey Chili Cheeseburgers & Grilled BBQ Potato Salad

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

Home Renovation Ideas That Look Amazing But Are Totally Removabl…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…

DIY Peel-and-Stick Dry-Erase Wall Calendar Demo | Home Office or…

How To Make Sausage, Fennel, Lemon and Arugula Tagliatelle | Rac…

Rachael's Eggplant Parm + Lauren Ash Dishes On The Final Season …

Freddie Prinze Jr. Talks Family Life With Sarah Michelle Gellar …

Rach's One-Pot French Onion Pasta + Matthew McConaughey Shares P…

How To Make Warm Artichoke and Spinach Bagels | Rachael Ray's Ba…

How To Make Blue Cream Cheese Bagels with Walnuts, Bacon + Rosem…

How To Make Dill Pickle Cream Cheese Bagels | Rachael Ray's Bage…

"Prodigal Son's" Lou Diamond Phillips On Directing Episode With …

The Italian Greyhound Cocktail | John Cusimano
Rachael gives her Turkey Chili Cheeseburgers a kick with chili powder and a few dashes of hot sauce.
She likes to serve these with her Grilled BBQ Potato Salad.
Ingredients
- 2 pounds ground turkey breast
- 1/4 cup (about a handful) cilantro, chopped
- 1/4 cup (about a handful) parsley, chopped
- 1 small onion, grated
- 1 jalapeo pepper, seeded and chopped, divided
- 2 tablespoons tomato paste
- Juice of 1 lime
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- A few dashes of hot sauce (add more if you like it spicy)
- 8 slices plus 1/2 cup grated pepper jack cheese
- Salt and freshly ground black pepper
- 2 ripe avocados
- 3 tablespoons sour cream
- 2 to 3 cloves garlic, finely chopped or grated
- Juice of 1 lemon
- 4 Kaiser rolls, cut in half
- 2 tablespoons chili powder
Yield
Preparation
Preheat an indoor or outdoor grill.
In a large mixing bowl, use your hands to combine the ground turkey, cilantro, parsley, onion, about three quarters of the chopped jalapeo, the tomato paste, lime juice, chili powder, cumin, hot sauce, grated cheese, salt and freshly ground black pepper. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, pressing the burger together more in the middle to allow it to expand during cooking.
Once you've shaped them all, toss the burgers onto the grill and cook until marked and cooked through, 5-6 minutes per side.
While the burgers are on the grill, remove the pits from the avocados and scoop the flesh into a medium-size mixing bowl. Lightly smash it up with a fork to break up the large pieces, then add the sour cream, garlic, lemon juice, salt and freshly ground pepper to the bowl. Mix everything up with a fork, smashing the larger pieces of avocado up as needed. Set the avocado smash aside until the burgers have finished cooking.
When the burgers have about 3 minutes of cooking time left, place the Kaiser rolls, split side down, onto the grill to toast. Place two slices of the pepper jack cheese on each burger and let that melt as they finish cooking.
Once the buns are toasted and the burgers are cooked through, place one burger on each toasted bun bottom, top it with some of the avocado smash then cap it off with the bun top. Serve the burgers up along with the Red, White and Blue Grilled BBQ Potato Salad alongside.