Ingredients

The following ingredients have 3 Servings
  • 1 pound ground turkey
  • 2 4-ounce cans whole green chilies
  • well drained
  • 2 teaspoons (2/3 palmful) ground Sante Fe green chili powder or other mild chili powder
  • such as Ancho
  • 2 teaspoons (2/3 palmful) ground cumin
  • Salt and pepper
  • 6 tablespoons grated onion with juice
  • divided
  • 3 large cloves garlic
  • grated or pasted
  • divided
  • 1/2 cup cilantro
  • chopped plus 2 tablespoons for guacamole
  • 1 tablespoon vegetable or olive oil
  • 3 slices Cooper’s sharp white American cheese or other white American
  • 3 slices Pepper Jack cheese
  • 2 small or 1 large
  • ripe Haas avocados
  • pit removed and squished from skin
  • 1 jalapeño pepper
  • grated or finely chopped
  • Juice of 1 small lime
  • Green or red leaf lettuce
  • thinly sliced
  • 1 small yellow or white onion
  • sliced
  • 1 Beefsteak or vine-ripe tomato
  • sliced
  • 3 brioche rolls
  • split

Instruction

  • Heat a cast-iron skillet to medium-high
  • Place the turkey in mixing bowl
  • Finely chop drained chilies and pat them dry again; add to turkey
  • Season turkey with chili powder, cumin, salt and pepper
  • Add 3 tablespoons grated onion, 2 cloves grated garlic and about 1/2 cup cilantro to bowl
  • Mix burger meat and form 3 large thin patties
  • Add patties to the hot pan and cook 8 minutes turning once; melt a slice of each kind of cheese over top in last minute of cooking time
  • Mash the avocado with remaining 3 tablespoons grated onion and 1 clove grated garlic, the jalapeño, lime juice and 2 tablespoons cilantro; season with salt to taste
  • Place lettuce, onion and tomato on bun bottoms, top with cheeseburgers and the bun tops slathered with guacamole