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Tex Mex Turkey Burgers

BBQ & Grilling, Poultry, Vegetables

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Submitted by Shanna Smith


  • 1 lb eggplant
  • Vegetable oil
  • 2 C diced onion
  • 1 to 3 chipotle peppers in adobo sauce
  • 2 Tbsp anchovy paste
  • 2 tsp ground cumin
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 lb ground turkey


Heat oven to 400°. 

Coat skin of eggplant with olive oil, wrap in foil, and bake (or grill) for 30 to 40 minutes or until a paring knife inserts easily into it. Set aside until cool to the touch, cut in half and scrape flesh from the skin. Combine roasted eggplant, diced onion, chipotle peppers, anchovy paste, cumin, garlic, salt and pepper in food processor. Pulse to form a paste. 

Add paste to ground turkey and mix with hands until thoroughly combined. Form into 4-ounce patties and chill for about 1 hour. (Moisten your hand with a little water if the turkey mixture is sticking.) Cook in hot skillet or grill until internal temperature reaches 165°, turning only once. Makes 12 patties.

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