Monday, June 18, 2012

Chipotle Carrot Turkey Burgers

Can you believe it is summer already?

I thought it would be a great time to share my favorite turkey burger recipe with you - Chipotle Carrot Turkey Burgers.

If you like to grill out as much as I do, then these turkey burgers are going to become one of your favorite dishes, too.  I have tried a lot of different turkey burgers and always found them to be on the bland/boring side, so I decided to spice them up and also add a healthy twist! They are perfect for lunch or dinner and freeze well for a quick meal at a later time.

Here is how I make them. 

 Chipotle Carrot Turkey Burgers


1-1/4 pounds lean ground turkey
1/2 cup finely chopped onion (I use red onion)
2 medium whole carrots, shaved & finely chopped*
2 1/2 - 3 tablespoons chopped fresh cilantro
1-1/4 chipotle chile in adobo sauce, finely chopped*
1 large OR 2 small garlic cloves, minced
1teaspoons onion powder
1 - 1/4 teaspoon season salt 
1/4 teaspoon black pepper
1/4 teaspoon sea salt
olive oil
4 slices cheese (I use pepper-jack)*
5 hamburger buns, split and toasted 

Suggested Toppings: tomato slices, avocado wedges, Romain lettuce and a side of pepperonis.  

Preheat an outdoor grill to medium-high heat, and lightly oil grate. Place the ground turkey, onion, carrots, cilantro, chipotle chile pepper, garlic, onion powder, salt, and black pepper in a mixing bowl; mix well.

Form into 4 patties. Lightly drizzle olive oil on both sides of the turkey burger(s) to prevent them from sticking to your grill. 

Cook the burgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the cheese slices on the patties 2 minutes before they are ready. Serve on the toasted buns.  

*Carrots: The easiest way I have found to get the carrot pieces to all be the same thickness (important so they cook through) is to use a vegetable peeler to peel the entire carrot into ribbons, place them in a pile and them chop the ribbons up.

*Chipotle Peppers in adobo sauce: you can find these in most grocery stores in either the ethnic section or near the olives and pickles.  If you don't mind the heat, leave the seeds in the peppers.  However, if you like things a bit milder, I suggest removing the seeds, this is where peppers hold their heat. 

*Cheese: Again, if you like spicy but more on the mild side of the spectrum, you can use mozzarella, provolone or swiss.  I suggest using a white cheese for turkey burgers, but you can use whatever you like.   

What I usually do is cook 2 and freeze the remaining 2 for another day.  Simply put them into a freezer bag flat in your freezer.  When it is time to use, thaw and grill away! 

Happy Grilling!! I cannot wait to hear how you enjoy this recipe.  It has become one of my favorite go-to grill meals!

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