Wrinkled and dark brown in color, canned chipotles are readily available in adobo sauce: a thick liquid of tomato, vinegar and spice. They are surprisingly versatile and impart a smoky sweet and warm flavor.
- 1¼ to 1½ pounds ground turkey (1 package)
- 2 to 3 garlic cloves, minced
- 1 canned chipotle chiles in adobo, chopped
- 2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/8 to ¼ teaspoon cayenne (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Place the turkey, garlic, chipotles, oregano, mustard, chili powder, cumin and cayenne, if desired, in a bowl and, using your hands, mix until the ingredients are evenly incorporated.
Place the mixture on a work surface and divide into 4 balls of equal size. Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.
Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium. Transfer to buns or a serving platter and serve immediately.
Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
Nutritional information is based on using 1 1/4lb of ground turkey and does not include buns.