I love a good burger all year round, but there’s something about spring and summer that makes them taste even better! Lately I’ve been trying different recipes to make lean turkey burgers that are juicy and full of flavor, just like these Turkey-Poblano Pepper Burgers.
My trick to making juicy turkey burgers is to add bread crumbs and vegetable broth to the Shady Brook Farms’ ground turkey. Also, ground turkey should be cooked to 165°F to make sure the burgers stay moist inside. The diced Poblano peppers and spices added wonderful flavor to these burgers and the result was a delicious, moist turkey burger, just as I had planned 😉 I served them on toasted buns with lettuce, tomato and mashed avocado. The combination of textures and flavors was perfect! You can also add cheese and turkey bacon to your burgers if you like.
If you don’t have a grill, you can cook these Turkey-Poblano Pepper Burgers indoors, just spray a skillet with oil and place over high heat. Add the burgers to the pan and reduce the heat to medium-high. Cook on one side until browned, then flip. You’ll want to flip a few times to prevent burning and to make sure the burgers are cooked all the way through. If you are grilling the burgers, spray with oil to prevent sticking. Cook the burgers on medium heat about 5 to 7 minutes on each side, or until no longer pink in the center.
I love using Shady Brook Farms’ turkey because they offer a variety of products made from turkeys raised without growth-promoting antibiotics, by more than 700 independent family farms. I can feel good about feeding my family Shady Brook Farms’ turkey this grilling season. Shady Brook Farms’ products are available on the East Coast (CT, DE, ME, MD, MA, NH, NJ, NY, NC, RI, SC, VT, VA, WV). For those in the Midwest and West, look for Shady Brook Farms’ sister brand, Honeysuckle White.
This post was created in partnership with Shady Brook Farms. As always, thank you for supporting the companies with whom I partner, which allows me to create new recipes for you. All opinions are always my own.
- 1 cup breadcrumbs
- 1/2 cup vegetable broth
- 2 Poblano peppers, chopped
- Salt and ground black pepper to your taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pound Shady Brook Farms’ ground turkey
- 4 buns
- 1 avocado, mashed
- Tomato slices
- Place the breadcrumbs in a large bowl, add the vegetable broth and mix well.
- Add the Poblano pepper, salt, black pepper, cumin, garlic powder and onion powder. Mix to combine.
- Add the ground turkey and use your hands to combine the mixture. Divide into 4 portions and form patties. Place on a plate or baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.
- To cook the burgers: Spray a skillet with oil and place over high heat. Add the burgers to the pan and reduce the heat to medium-high. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
- If you are grilling the burgers, spray with oil to prevent sticking. Cook the burgers on medium heat, about 5 to 7 minutes on each side, or until no longer pink in the center.
- Assemble the burgers on hamburger buns with lettuce, tomato and avocado.
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