Honey Roasted Poblano Peppers...On a Burger?

Posted by Todd Hewitt on

Open Flame Roasted Poblano Peppers in a Honey Saffron and Ginger sauce...

On a free-range ground Turkey burger?

Will wonders never cease?

"You can't do that to a burger!" they all cried. "It really isn't a burger if it's not beef!"

I have found for the last several years, that I really don't have the taste for ground beef. The amount of fat overrides the true nature of the ground meat for me.

I know what you are thinking, ... ' just another one 'o them screaming veginarians ' Well, no, not really.

In my area, it has become harder and harder to find good quality, and for that matter good tasting (even passible tasting) ground, steak, roast, beef of any kind.

Yes, I could go to the local butcher, and I have. But the flavor just isn't there. Is it all the "fancy-smancy" Vegas Restaurants or the many trips to multi-starred resorts in Mexico that have biased my taste buds?

I don't think this is the case. I think that it is because once several years ago I was making Tacos on "Taco night" and didn't have any ground beef. Well, I had turkey from Sunday's dinner left over. Ok so let's just use this as a substitute.  

I never looked back!

The next thing you know I am buying bulk packs of fresh ground turkey and using it for everything from Tacos to stuffing for peppers.

And,  yes even the sacred Hamburger.

The taste is like the dreams of unfettered youth. You know that time, it was when you could put peanut butter on your banana and it was still cool. Well, let us go back to that time and think that turkey burgers can be cool.

print recipe
Honey Roasted Poblano Pepper Turkey "Hamburgers"
Ingredients
1 lb ground free-range turkey meat
2 TB minced garlic
1/4 teaspoon cumin
1/4 teaspoon ground mustard seed
1 teaspoon rice vinegar
1/2 teaspoon fresh black pepper

4 Poblano peppers
seeded and quartered

2 TB fresh squeezed lime juice
(1 small lime should be enough)

1/4 teaspoon red pepper flakes 1/4 teaspoon saffron
2 TB Spring Flower Honey
( light in color)
1" peeled, finely grated ginger root

 

Let's do the easy stuff first:

     Take the ground turkey, garlic, cumin, vinegar, ground mustard, and pepper and put it into a glass bowl and slowly work everything together. Now, don't overwork the mixture just let the flavors mingle. We're going to let this sit while we work on the peppers and sauce.

 

If you have an outside grill we can do the "open flame" part now. But, hey, if you don't it's not a big deal you can roast the peppers in tin foil in your oven at 350 for about 25-30 minutes. You won't get that smokiness factor, but it will still taste great!


Get your grill ready nice and hot.
Whilst it's heating up let's grab a couple of useful items: tongs, paper lunch bag, freezer ziplock bag.


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