*ETA: Gluten Free on a Shoestring Bakes Bread is now available! And the buns from the book that I used in this recipe are reprinted on the blog now! Click for my recipe for Gluten Free Hawaiian Rolls.
[pinit] This … is a mostly baking blog. Ditto for my cookbooks. But every once in a while, there’s some cooking that goes on that just will not be silenced. Something I turn to again and again, and have my kids begging for with the intensity they usually reserve for, say, super fudgy brownies. I have officially made these Southwest Turkey Burgers no fewer than 10 times in the last 3 weeks. And my shameless repetition is not just because I am trying to cope with my enthusiasm for sharing Gluten-Free on a Shoestring Bakes Bread by baking my way through the book, chapter by chapter, and I need something to put in the rolls in Chapter 6.
Such behavior demands that I share the recipe with you. It’s adapted from/inspired by a recipe on my friend Melanie’s blog, since she introduced me to the concept … that a turkey burger could actually be intensely delicious. Who knew? 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, except not mine), 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?