Green Chile Avocado Turkey Cheeseburgers

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

The trick with turkey burgers, like this one that incorporates classic Southwestern flavors, is to use dark meat and not overcook it; since ground turkey has very little fat, it can dry out easily. To save time, use roasted green chiles from a can.


For the smashed avocado:

  • 2 avocados, peeled and pitted
  • 2 Tbs. fresh lime juice
  • 2 Tbs. chopped fresh cilantro
  • A few dashes of hot pepper sauce, such as Tabasco (optional)
  • Kosher salt and freshly ground pepper

  • 2 poblano chiles
  • 1 1/2 lb. (750 g) ground turkey, preferably dark meat
  • Kosher salt and freshly ground pepper
  • 4 slices pepper jack cheese
  • 4 seeded buns, split
  • Mayonnaise for spreading (optional)
  • 4 lettuce leaves


To make the smashed avocado, add the avocados to a bowl and, using a potato masher or a large fork, mash until mostly smooth. Stir in the lime juice, the chopped cilantro and hot pepper sauce. Season with salt and pepper and set aside.

Using tongs or a large fork, hold 1 chile at a time directly over the flame of a gas burner, or place directly on the grate. Roast, turning as needed, until blistered and charred on all sides, 10 to 15 minutes total. (Alternatively, place the chiles under a preheated broiler, as close as possible to the heating element, and broil to char them on all sides, turning as needed). Transfer the chiles to a bowl, cover with plastic wrap or a clean kitchen towel, and set aside to steam until cooled, about 20 minutes. Once cool, peel or rub away the charred skins, then seed and slice the chiles.

Prepare a medium-hot fire in a grill.

Form the ground turkey into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until opaque throughout, 6 to 7 minutes per side. During the last 2 minutes of cooking, top the burgers with the cheese.

Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.

Spread the bottom bun with mayonnaise and top with a lettuce leaf. Set the burgers on the buns and top with the roasted chiles and a dollop of the avocado. Close the burgers and serve immediately. Serves 4.

Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)

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