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Turkey-Poblano Pepper Burgers

Turkey-Poblano Pepper Burgers

Erica Dinho


  • 1 cup breadcrumbs
  • ½ cup vegetable broth
  • 2 Poblano peppers chopped
  • Salt and ground black pepper to your taste
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 pound Shady Brook Farms’ ground turkey
  • 4 buns
  • 1 avocado mashed
  • Lettuce
  • 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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