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Oaxacan Turkey Burgers with Chipotle Salsa Submitted By: Greg
Date/Time : December-07-2005, 11:23:00

   

Ingredients:

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.

Directions:

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 using BurgerMate and set them on a plate lined with plastic wrap. 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. Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa.

Chipotle Salsa:

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

Directions:

Heat a large cast-iron skillet. When it is very hot, add the tomatillos, garlic cloves, tomatoes and onion and cook over low heat, turning frequently, until blackened in spots and softened, 8 to 10 minutes. Transfer the vegetables to a plate and let cool. Put the tomatillos, garlic, tomatoes and onion in a food processor and pulse until coarsely chopped. Add the chipotles and adobo sauce, cilantro, salt and sugar and pulse just until combined.

MAKE AHEAD The salsa can be refrigerated in an airtight container for up to 2 days.

 
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