Tuesday, November 3, 2015

Chipotle Turkey Burger Melt

Yield 3-4 Burgers


Turkey Burger

Ground Turkey: 12 oz
Chiptole Peppers in Adobe: 2 peieces
Red Pepper, chopped fine: 1 each
Egg White: 1 large
Pecans, ground: 1 /4 cup
Onion: 1/4 cup
Garlic: 2 cloves
Water: 2 oz
Corriander: 1/4 teaspoon
Kosher Salt: 1 teaspoon
Fresh Ground Pepper: 1/4 teaspoon

1. Place onions, adobo peppers & 2 ounces of water in a food processor and purée until smooth.  

2.  Place in a bowl and add the rest of the ingredients.  Gently mix until fully incorporated and allow to rest for 30 minutes. 

3.  Form into patties, 4 or 5 depending on how large you want them. 

Pickles Vegetables

Carrot, peeled, thin sliced lengthwise: 2 each
Cucumber, peeled, thin sliced lenghtwise: 1 each
Shallots, sliced thin: 1 each
Fresh Thyme: 1 sprig
Kosher Salt: pinch
Fresh Ground Pepper: pinch
Apple Cider Vinegar: 1/2 cup
Sweet Tea: 1 cup

1.  Place all the ingredients in a sauce pan, except the cucumbers. Bring to a boil and then reduce to a simmer. When the carrots are almost fork tender add the cucumbers and allow to simmer until the entire cucumber has changed color and the carrots are finished. Remove the carrots and cucumber and reserve for your sandwich. 

To Assemble Melts

Wheat Bread: 8-10 slices
Coconut Oil: 2 Tbl
Provolone Cheese: as needed
Avocado: 4 slices for each sandwich
Pickled Vegetables: see recipe

1.  In a lightly oiled skillet, preferably non stick, sear turkey burgers on each side over medium high heat. About 3-4 minutes on each side until internal temperature reaches 165. Set aside. 

2.  Wipe skillet clean and add a little more oil and grill each slice of bread and add cheese. When the bread is grilled to your desired color and cheese is melted remove from heat and assemble sandwiches with burgers, pickled carrots and cucumbers & avocado. Close the sandwich and finish up the rest of the sandwiches.