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Hatch Chile Pineapple Salsa Turkey Burger Recipe

Filled with spicy roasted Hatch chiles and sweet fruit, it just doesn't get any better!

*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.)

Course Main Course
Cuisine American
Keyword burgers for a party, gourmet burger recipes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 495 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. 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.
  2. Shape the turkey into 4 burgers and place them on a large plate. (Handle them carefully, as the mixture will be somewhat fragile.)
  3. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat.
  4. 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.
  5. Turn off the heat, distribute the slices of cheese between the burgers, cover the pan and let the cheese melt.
  6. Toast the hamburger buns and then spread the remaining 2 tablespoons of the Tangerine Hatch Chile Not Ketchup between them, on both sides.
  7. Add a lettuce leaf to 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!