This weekend I went on a salsa-making rampage. This led to the need to use it and thus The Verde Burger was born. I call it The Verde because it is full of tasty green things – a thick turkey patty stuffed with avocado and diced jalapeño and drenched in freshly made salsa verde, which, of course, gets its color from the tomatillos and Serrano peppers used to make it. Add slices of Monterey jack cheese and juicy beefsteak tomato, and you got yourself a party.
The Verde Burger
For the patties…
- 1 pound ground turkey
- 1 jalapeno, diced
- 1 large, ripe avocado, cut into small chunks
- 1 clove of garlic, chopped
- 1/3 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the rest..
- 4 Onion hamburger buns (Orowheat has nice ones if your grocery store bakery doesn’t have any)
- 1 large beefsteak tomato, cut into 4 thick slices
- 1/2 cup salsa verde, prepared in advance
- 4 leafs of romaine or other leafy, dark green lettuce
- Thin slices of red onion
- Roasted pasilla pepper fillets
- Heat up your grill – cast iron griddle, George Forman electric grill, or outdoor grills all work just fine.
- Combine all the ingredients for the patties and form into 4, thick burgers.
- Grill the burger patties.
- Layer the bun with a slice of tomato, the patty, and smother in salsa. You can add your optional garnishes next, if using.
How do I get the perfect burger?
- Flip the patties only once so each side gets browned.
- DON’T PRESS on the patties or otherwise fiddle with them beyond the one flip. You will lose all the juices.
- Don’t overcook. 155 – 160 degrees internal temp is enough. They will finish cooking as they rest.
- Add your cheese slices right before you remove the patties from the grill. They will melt from the internal heat and not become rubbery or overly melted this way.
I dedicate this burger to Kermit the Frog. It’s not easy being green, but at least he’s got color- coordinated eats.