Queso Fundido Turkey Burgers

Rick Bayless made a beef version of these on top chef masters for the burger challenge. They looked so yummy we wanted to try it ourselves!

Queso Fundido Turkey Burger
(adapted from Rick's Queso Fundido Burger)
Serves 4

2 fresh medium poblano chiles
1 medium onion, sliced into ¼-inch slices
2 cloves garlic, minced
2 teaspoons oil
1 ½ pounds ground turkey
4 thick slices extra sharp cheddar cheese
4 homemade hamburger buns, lightly toasted


Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into ¼-inch strips.

Heat the oil in a medium skillet over medium. Once the oil is hot, add the onions, stirring frequently until it begins to brown, 7 to 8 minutes. Stir in the garlic cook for 2 minutes. Season with salt, usually about ½ teaspoon.

In a large bowl, combine the ground turkey and 1 ½ teaspoon salt. Mix until well combined. Divide the meat into 4 equal portions and form the patties.

Heat cast iron pan, place the hamburger patties on the grill and cook until almost cooked. Lay one piece of cheese on top of each burger, top with the warm peppers and onions. Close the lid and continue cooking until the cheese has melted about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately.


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