I think it’s that crunch factor to be honest. ![]() I know it’s definitely a huge Pittsburgh thing but I’m not sure about the rest of the country/world but we put chips or pretzels on our sandwiches. Yeah, and then… Then I got an idea, why not incorporate the chips and salsa WITH the burger?! However I have to admit, this time I’m kinda happy that I did do it as while I was chopping on some of the chips and salsa those southwestern smells the burgers were giving off were incredible… and then. Do you do this? Like you’re cooking dinner/lunch but you’re so hungry that you “pre-eat”? Yeah I don’t do it often as it’s so not healthy. I HIGHLY suggest you read my Tuesday’s Tip on how to properly shape burgers and the tricks that the pros use!Īs the burgers were grilling I got super, SUPER hungry so I grabbed some tortilla chips and salsa verde to snack on. If you’ve ever made a burger and sure raw it’s the perfect size, it’s even all the way through only to have it end up like a lopsided ball when you grill or cook it? Yeah, you’re not shaping them right. And I’m sorry but I love it when I bite into a burger and it’s so juicy that it just runs down my chin and the sides of my hands. So as you cook the burgers and the fat renders, the fat will go into those teeny little gaps thus making your burger a whole lot juicier. However when you don’t overwork the meat, teeny gaps will remain in between the little pieces of meat. When this happens you end up with a really tough, TOUGH burger – okay fine, you may as well call it a hockey puck as it’s so tough. When you overwork/over mix the meat mixture you cause the muscle fiber to bind together. When it comes to mixing your meat albeit for burgers, meatloaf or meatballs you don’t want to overwork the meat. Could you use something else? Well as I’ve said a million (and 7) times before, there is no real/equal substitute for cilantro but a quasi kinda-sorta substitute could be fresh parsley. WHY? It’s sooooooooooo good! But I *guess* I get it as I am not a huge fan of rosemary and dear God I’d die before I ever ingested a cherry. Yeah yeah yeah I know, some of you hate the stuff. Again I threw in some green chilies and to help balance out/cool it down chopped cilantro. To me that’s like the holy trinity of southwestern flavor. Into my mixture went obviously the turkey blend then for me you can’t have southwestern without black beans, corn and cumin. Plus with the addition of the Salsa Verde, you get quite a bit of heat. I love that stuff and most likely would have added it for me but again it would have been a bit on the spicier side for most. For the brave, think chipotle peppers in adobo sauce. Instead add chopped peppers to the mix if you can’t do the chilies. Though the peppers do add a good bit of moisture to the patties. I did kick up the heat a little by adding the green chilies to the burger mixture but if you weren’t feeling the heat you could totally omit. Now to me when I think of southwest flavors I think of tangy and full of flavor but not overly spicy. There was no thought of ever grinding turkey meat up as a burger but who ever thought of it. Growing up we had beef burgers, maybe deer (gag – sorry but I grew up in a family that hunted and I hate venison) and turkey was meant for holidays only. It’s funny how turkey or chicken burgers, which once were the hottest new thing in food, are now part of the norm like ‘regular’ burgers. So today you’re getting my Southwest Turkey Burgers with Roasted Tomatillo Salsa Verde recipe which seriously I ate every single day for a week and never once got tired of them because they are THAT amazing and you need to make these TODAY. Since I had just made a batch of my awesome Roasted Tomatillo Salsa Verde I opted to go with a Southwestern flare. So when I bought 5 pounds of my ground turkey mixture I knew I had to make me some mean burgers with it. Plus you know me, everything in moderation. ![]() The dark meat is where you truly get that rich full-bodied flavor and since it’s such a low fat content I don’t have to worry too much. Now the best/healthiest ground turkey to buy is the one that is all ground white meat but again it can be dry so what I found is a healthy balance of 80% ground white turkey and 20% ground dark turkey meat. But if you’ve ever cooked with ground turkey, due to the low fat content, it can dry out rather fast. Don’t get me wrong – I LOVE me one fat juicy burger, a slab of ribs, bacon… well I’ll never divorce bacon but sadly beef doesn’t always agree with my stomach. Make sure to read the content as it contains chef tips, substitution options, and answers to FAQs to help you succeed the first time around!Īs I get older I find myself becoming less and less of a ‘beef’ eater and leaning more towards turkey/fish or veggies. Find the recipe card at the end of the post.
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