Gourmet Mexican Turkey Burgers

The contemporary American barbecue classic takes a trip to Mexico and returns with a new wardrobe!

Servings: 10-12 patties

The burger:
2 pounds ground turkey meat
Half a dozen 6-inch corn tortillas
OR about 1 cup crushed corn tortilla chips
2 tea spoons cumin seeds, roasted and ground in a spice grinder or with a mortar and pestle/molcajete
1/2 cup cilantro, finely chopped
2 large garlic cloves, minced
1/4 cup epazote, finely chopped (if available)
2 table spoons dried oregano, preferably Mexican
2-3 jalapeno peppers, minced
1 onion, minced
1/4 cup salsa of your choice
salt to taste
1/4 cup olive or grape seed oil
Additional oil for greasing grill or pan.

To serve:
Mild cheddar, queso chihuahua and/or Monterray jack cheese
Avocado slices or guacamole
slices of onion grilled for 1-2 minutes per side
tomato slices
lettuce leaves


If using corn tortillas, toast in pre-heated, 400-degree oven about 15 minutes before turning and toasting for 15 more minutes or until crunchy. Break tortillas into smaller pieces and add a few at a time to the food processor until all are ground to crumbs.
Add these crumbs or crushed tortilla chip crumbs to turkey. Combine remaining ingredients, except for oil. Add that to turkey. Form turkey into flat patties that are a little thinner in the middle than on the sides. Brush both sides of patties lightly with oil. Place in refrigerator until ready to cook, up to one day ahead of time.

Brush grill or pan with oil and heat to medium high. Cook burgers about 5-6 minutes per side or until center is no longer rare.
If desired, top burgers with cheese about one minute before removing from heat.
Toast buns on grill or in toaster until slightly browned.
Serve with suggested toppings.