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Oaxacan Turkey Burgers With Chipotle Salsa

Oaxacan Turkey Burgers With Chipotle Salsa

Oaxacan Turkey Burgers With Chipotle Salsa

From Food & Wine

Oaxacan Turkey Burgers With Chipotle Salsa


  1. 1 1/2 pounds ground turkey, at room temperature
    3 tablespoons finely chopped cilantro
    1 scallion, finely chopped
    1 garlic clove, minced
    1 teaspoon pure ancho chile powder
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground pepper
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    Pinch of ground cinnamon
    Vegetable oil, for brushing
    4 English muffins, toasted
    1/2 ripe Hass avocado, sliced
    3 tablespoons toasted shelled pumpkin seeds (pepitas)
    Chipotle Salsa, recipe below


  1. In a large bowl, lightly knead the turkey with the cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon. Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with plastic wrap.
  2. Light a grill. When the fire is medium hot, brush the burgers and the grate lightly with oil. Grill the burgers for 13 minutes, turning once, for medium meat.
  3. Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa.

Serves 4.

Chipotle Salsa

5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
Kosher salt

  1. Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool.
  2. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.

Makes 2 cups.

Make Ahead: The salsa can be refrigerated for up to 2 days.

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