Pella Chronicle

January 31, 2013

TexaCali Turkey Tailgate Fiesta

The Chronicle

Pella —


2 lb ground turkey
6 slc turkey bacon, browned and drained
1 lg poblano, anaheim or red bell pepper
1 md white or yellow onion, diced
2 Tbsp olive oil, light
1 Tbsp ground cumin
2 Tbsp ground chili powder
1 pinch salt and pepper to taste
1 pkg romaine lettuce leaves
2 lg tomatoes, sliced
2 lg avocados
3/4 c mayonnaise
1/3 c fresh cilantro
1 dash(es) hot sauce
8 slc pepper jack or cheddar cheese (optional)
1 pkg large burger buns
2 Tbsp spicy mustard



Heat your grill!

Finely dice the pepper and onion.

Brown the bacon and set aside to drain.

In a large mixing bowl, add ground turkey, pepper, and onion. Take the bacon and crumble it into the mixture. Add the spicy mustard, cumin, chili powder, olive oil, salt and pepper. Mix lightly. Make patties out of the mixture for grilling.
For the cilantro aioli, in a food processor add the mayo, the fresh cilantro (without stems), a squeeze of lemon if you have it and a dash of hot sauce (or two or three...) Mix and set aside in a small bowl in the cooler or fridge.

Immediately before you assemble the burgers, slice the avocados.
Grill the patties and set aside under a foil tent to allow them to cook a little more get juicier!

To assemble the burgers, I heat the buns on the still hot grill and place in a basket.

Set out all the fixings - buns, patties, lettuce, tomato, avocado, cheese, aioli and get set for a fiesta in your mouth!