This Hatch Chile Pineapple Salsa Turkey Burger Recipe is one of the most scrumptious burgers ever! Filled with spicy roasted Hatch chiles and sweet fruit, it just doesn’t get any better! 
There is so much good stuff going on here!
There are three main elements to this absolutely scrumptious burger. Juicy turkey, sweet and spicy Roasted Hatch Chile Pineapple Salsa, and tangy Tangerine Hatch Chile Not Ketchup. Each one of these on its own is a treat, let alone combined and in a burger!
Tangerine Hatch Chile Not Ketchup, is the newest flavor in a line of all natural, certified paleo-friendly gourmet dipping sauces. It combines California tangerines with authentic mild Hatch chiles. There is no sugar added and it’s sweetened only with fruit.
The founder of Not Ketchup is Erika Kerekes, and one of her favorite parings with the Tangerine Hatch Chile flavor is turkey. When I heard that, I knew I wanted to add it to a turkey burger with a sweet and spicy salsa. It adds a delicious tangy flavor that brings the entire burger together.
And this Hatch Chile Pineapple Salsa Turkey Burger is the tasty result. And I love it!
Remember, don’t miss out on Hatch Chile Season 2016! The season goes all the way through September, and here’s a list from Melissa’s Produce of places all across the country where you can buy your chiles and have them roasted for you!
You can freeze the chiles once they are roasted and they will last for months. So really, in your home, you can keep this delicious season going all year long.
Melissa’s Produce sent me Hatch chiles for recipe testing and Not Ketchup sent me the Tangerine Hatch Chile Not Ketchup. As always, all opinions are my own and I only write about products I love. Thank you for supporting them!
*Please note that the prep time does not include the time it takes to make the Roasted Hatch Pineapple Salsa. The salsa can be made up to a day ahead of time and takes about 30 minutes. (The recipe is here.)
- 1- pound ground turkey
- 2/3 cup plus 3 tablespoons Roasted Hatch Chile Pineapple Salsa (click here for recipe)
- 1/4 cup Tangerine Hatch Chile Not Ketchup, divided
- 1/2 teaspoon salt
- a few turns freshly ground black pepper
- olive oil for the pan
- 4 of your favorite hamburger buns
- 8- ounces Pepper Jack cheese, thinly sliced
- 4 large leaves of Romaine lettuce, washed and dried
- 1 small ripe avocado, peeled, thinly sliced
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Add the turkey to a large mixing bowl, and mix in ⅔ cup of the salsa (the recipe is here), 2 tablespoons of the Tangerine Hatch Chile Not Ketchup, and the salt and pepper.
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Shape the turkey into 4 burgers and place them on a large plate. (Handle them carefully, as the mixture will be somewhat fragile.)
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Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
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When the pan is very hot, add the burgers. You should hear a sizzling sound — if you don’t -- wait! You won’t get a nice caramelization and “crust” on the burger if it’s not hot enough. Sauté until the bottoms are nicely browned, about 3 minutes, then flip them over and reduce the heat to medium-low. Continue cooking just until the turkey is cooked through, about another 5 minutes.
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Turn off the heat, distribute the slices of cheese between the burgers, cover the pan and let the cheese melt.
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Toast the hamburger buns and then spread the remaining 2 tablespoons of the Tangerine Hatch Chile Not Ketchup between them, on both sides.
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Add a lettuce leaf each of the bottom buns and top it with a cheese-topped burger. Then divide the avocado slices between them, and follow them with about 2 teaspoons each of the remaining salsa. Close the burger with the top of the bun and serve!
I am craving this combination. It hits all my “sweet” spots. GREG
Right!? 😀
This looks AMAZING. I don’t like burgers, I really don’t like turkey – and yet I’m ready to reach through my computer and grab this and take a big bite. That hatch chile salsa sounds incredible – I am always on the look out for hatches and yet I can’t seem to find them in the area. So, so sad.
Hi Julie, Wow, that’s the most awesome compliment ever. Thank you! Maybe I’ll turn you into a turkey lover. 😉 Here’s a list of stores selling Hatch chiles all over the country — hopefully there’s one near you! https://www.melissas.com/Articles.asp?ID=4172 🙂
I love hatch chillies and I can imagine how the heat will go so well with the pineapple salsa in the burger. So good!
Thank you! Hope you try it! 🙂
My mother used to put pineapple in her meatloaf and it was wonderful. It kept the meat really moist. So why not on a burger?
Oh I love the sound of that. Next time I make meatloaf, I’m adding pineapple for sure. Thank you!
I need to get my hands on some hatch chiles after seeing this post! Looks like such a hearty burger.
Thanks so much. Hope you do! 🙂
Admit to a slight chilli addiction so this is right up my street. Could you substitute other meats for the turkey? Not into anything that’s not freerange and it’s hard to get high welfare turkey here all year round. Gorgeous pics.
Hi Sally! Yes — I actually was thinking this would be great with salmon. (Pulse the salmon in a food processor and then add the salsa. You might need to add an egg to hold it together and use a bit less of the sauce and salsa.) Enjoy!
Love the combination of turkey and chiles. Healthier for you too than burgers made with beef.
Thank you! Hope you try them! 🙂
This looks so divine and I’m now very interested in the “not ketchup”! Super catchy!!
Thanks, Amanda! All of the Not Ketchup flavors are great — I especially like the Cherry Chipotle. 🙂
Now that looks like my kinda burger, the relish on it sounds heavenly!
Thanks, Brian! Enjoy!
That pineapple salsa sounds epic! I would want to put it on everything, especially burgers!
Hope you try it! 🙂
Oh I love the idea of a fruit-based spicy salsa! Brilliant!
Thanks so much, Luci!
This looks like one epic burger! I love the sound of the pineapple salsa.
Thanks so much, Jemma. Delicious on everything! 🙂