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As of this moment, I have officially made these Southwest Turkey Burgers no fewer than 10 times in the last 3 weeks.
Hatch chiles are much milder than jalapeños, and they should be relatively easy to find (and cheap!) right now. I love finely minced jalapeños as much as the next girl, but I'm such a wuss that when I manipulate them enough to remove the seeds and ribs, my fingers burn for hours afterward. But you can absolutely use them if that's what you can find. The salty feta cheese can also be replaced by cotija cheese, which is what I use sometimes with great results.
I serve these turkey burgers pretty much straight up on a bun, since the cheese and spices in the burgers themselves are so perfectly balanced. Even if you think your family won't go for a turkey burger, since they tend to be a poor excuse for a burger (much like most veggie burgers), give these a try. And anyway when the new book comes out, you might just find yourself looking for excuses to make gluten free bread, too. Why not start practicing now?
Gluten Free Turkey Burgers
Ingredients
- 4 (100 g) egg yolks
- 4 tablespoons chopped fresh parsley
- 2 cloves garlic, peeled and minced
- 1 small red onion, peeled and diced
- 1 medium Hatch chile, seeded, ribs removed and minced
- 2 teaspoons smoked Spanish paprika
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- 8 ounces feta cheese, crumbled
- 2 pounds ground turkey, (preferably dark meat)
- 8 Gluten Free Hawaiian Rolls, for serving
Instructions
- If you are grilling the burgers, grease the grates of your grill and preheat it to between medium-high heat (about 375°F ). If baking the burgers in the oven, preheat your oven to 350°F, line a rimmed baking sheet with aluminum foil and grease the foil with cooking oil. Set the baking sheet aside.
- In a large bowl, place the egg yolks, parsley, garlic, onion, chile, paprika, cumin and salt, and mix to combine well. Add the feta cheese, and mix gently to combine. Add the turkey, and mix gently until the other ingredients are evenly distributed throughout the ground meat. With wet hands, divide the meat mixture into 8 portions and form into patties that are about 1/2 inch larger than the bun on which you are serving them.
- If grilling the burgers, cook them for about 7 to 8 minutes per side. If baking the burgers, place the burgers on the prepared baking sheet about 1 inch apart from one another and bake for about 30 minutes or until the juices run clear. Remove the burgers from the grill (or the oven), cover with foil and allow to rest 10 minutes before placing each burger on a bun and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night for dinner. They were delicious, however, they fell apart and 7 min was too long to cook at that high of temperature…they easily burned. Any suggestions?
Sounds like maybe you made some substitutions, Cindy, maybe to make them lower fat or something? With all those eggs and all that feta cheese, plus if you used dark meat ground turkey, it’s hard to imagine them falling apart, or burning quickly for that matter. The directions were also for grilling the burgers. Perhaps something went wrong there? Good luck!
Nicole
I cannot wait for that bun recipe. The burgers look amazing, but that bun – YUMMO!!
Thanks, Melissa! Just another couple months! ;)
xoxo Nicole
I cannot wait for that bun recipe. The burgers look amazing, but that bun – YUMMO!!
Thanks, Melissa! Just another couple months! ;)
xoxo Nicole
Is it November yet? I can’t wait for your new bread book. The burgers look delicious too but all the teasers about the bread book have me on the edge of my seat waiting. Oh the agony!
Is it November yet? I can’t wait for your new bread book. The burgers look delicious too but all the teasers about the bread book have me on the edge of my seat waiting. Oh the agony!
I know, ladora, but I promise it will be worth the wait!!
xoxo Nicole
Those buns look like yummy gluten free buns….what brand are they? A local bakery? I have gotten Udi before but they are so heavy & thick – not my favorite when needing buns for burgers…would love any suggestions.
They’re homemade, Pam. I link to a bun recipe here on the blog that you can use, but as I mention in the post, they’re from my upcoming book, Gluten-Free on a Shoestring Bakes Bread. Chapter 6. :)
Those buns look like yummy gluten free buns….what brand are they? A local bakery? I have gotten Udi before but they are so heavy & thick – not my favorite when needing buns for burgers…would love any suggestions.
They’re homemade, Pam. I link to a bun recipe here on the blog that you can use, but as I mention in the post, they’re from my upcoming book, Gluten-Free on a Shoestring Bakes Bread. Chapter 6. :)
Love your adaptations of this yummy recipe, Nicole (need to try the Hatch chiles). But mostly, I’m just sitting her in awe at how beautiful your bread is. I mean, not to be rude, but one does not always view gluten free hamburger buns (or other bread) in a favorable light, thinking dense and gummy. Your hamburger buns are the opposite and makes me so very excited for your bread book. I can’t wait to try the recipes! As always, you are a complete gluten-free goddess.
Exactly, Mel! One does not normally think of gluten free bread as, well, light and fluffy. That’s why the new book is as much a hearts and minds campaign as it is, well, just a cookbook! I can’t wait to get that flour to you so you can try out those Hawaiian buns. :) You’re the best!
xoxo Nicole
I love it when you post easy dinners. I think along with fast breakfasts, busy parents need super quick dinners otherwise I feel like we are eating the same things over and over again. this looks like a keeper!
Thanks, Jennifer! I really agree about dinners. My kids would love it if I made the same few things every week, and sometimes I’m tempted but it seems like less of a chore when it’s something new. And I’m always looking for ways to introduce them to different flavors.
xoxo Nicole
I love it when you post easy dinners. I think along with fast breakfasts, busy parents need super quick dinners otherwise I feel like we are eating the same things over and over again. this looks like a keeper!
Thanks, Jennifer! I really agree about dinners. My kids would love it if I made the same few things every week, and sometimes I’m tempted but it seems like less of a chore when it’s something new. And I’m always looking for ways to introduce them to different flavors.
xoxo Nicole