Turkey Bacon Burgers with Roasted Poblano and Pepper Jack Cheese
This burger has all the flavors I love and reminds me of my beloved hometown, and that is why I’m calling them El Paso burgers.
- Prep time
- 5 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 slices thick-cut peppercorn bacon
- 1 pound Honeysuckle White ground turkey
- kosher salt
- Pinch ground black pepper
- 1 tablespoon olive oil
- 4 slices pepper jack cheese
- 4 brioche burger buns
- 1 to 2 poblano chile peppers (roasted, peeled, and stemmed)
- ¼ cup mayonnaise
- avocado slices
- tomato slices
- lettuce
- red onion slices
Instructions
- 1
In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
- 2
Sprinkle ground turkey with kosher salt and pepper. Mix gently until well combined.
- 3
Form into four 4-ounce burger patties.
- 4
Heat a nonstick skillet over medium heat with olive oil. Add the patties and cook for 4 minutes, until golden brown and firm when pressed.
- 5
Flip the burgers, cook until cooked through for an additional 3 to 4 minutes, top with a slice of cheese and let cheese melt for 1 minute.
- 6
Set aside and allow to rest.
- 7
Spread mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and roasted poblano and toppings of your choice.