Every time I indulge in a turkey burger, I still miss flavor and moisture. Chorizo (pictured below) is a spicy sausage from all parts of Latin America, and therefore found all throughout Astoria. A great reason for cooking with chorizo is due to the fact that its already seasoned, and done so quite aggressively. Mixing fresh chorizo with ground turkey is a fast way to add moisture and flavor to any would-be-boring turkey burger. For chorizo beginners not accustomed to the rich spiciness or are not fully sold on consuming such a porky product, this burger offers a mild introduction.
Burger fixings and condiments vary greatly from person to person, but be sure to at least include some roasted red peppers if you have a gas stove. This is a great time to skip the classic condiments (ketchup, mustard, mayo) and use my cilantro lime spread.
- 1 pound fresh chorizo sausage meat, about 6 links
- 1 pound ground turkey
- red bell pepper
- red onion
- romaine lettuce
- one recipe of Cilantro Lime Spread
- Place the red pepper over a direct flame and roast until charred black on all sides. Remove from heat. Slice off the 2 ends, removing the core, tip, inner ribs and seeds. Cut an incision down one side of the pepper and lay it flat on the counter with the charred side up. Gently shave off the charred skin with your fingers or the side of a knife. Cut the pepper into thirds lengthwise, or to whatever sizes that will best fit on your burgers. Season both sides with salt and pepper and set aside.
- Remove chorizo from casing and combine with ground turkey in medium bowl.
- Once meats are thoroughly incorporated, form patties that will seem flatter and wider than normal. These burgers tend to shrink in size and become more round when cooked.
- Cook to a minimum of 170 degrees, flipping to make sure both sides are equally cooked.