Did you know Cleveland is experiencing the wettest April on record? That's a lot of rain. The consistent downpour has me longing for summer - sunshine, shorts, parties and lots of grilling.
In the meantime, Jeff and I are making do with our cast iron griddle pan. If you are curious as to my kitchen must haves, this cast iron griddle/grill pan is one of them. Honestly (they aren't paying me!), we use it for everything - grilled chicken, fajita veggies, pancakes, turkey burgers....
Yum.
This has to be my favorite turkey burger recipe we've concocted so far. The burgers are full of southwest flavors - very intentional as I was aiming to top them with my two favorite condiments: Franks Buffalo Sauce and Famous Dave's Hellfire Pickle Chips.
This is a serious jar of pickles.
Confession: I am a serious pickle fanatic. I may or may not have married Jeff because he gives me his pickles. That's love.
Southwest Turkey Burgers
Serves 2
1 tbsp cumin seeds
1 tbsp hot paprika
1 tsp chili powder
2 tbsp green onions, diced
1 tsp ground coriander
8oz ground turkey
Tabasco Chipotle sauce, to taste
1. Toast cumin seeds until fragrant, about 5 minutes. Grind to a fine powder in a spice grinder.
2. Mix all cumin and all remaining ingredients in a bowl. Blend well.
3. Form mixture into two patties. Allow to set/chill for 15 minutes.
4. Cook on a griddle pan on medium high, about 4 minutes a side or until burgers are done.
Top with your desired toppings and serve with tots. Or at least, I would serve with tots. Because tots are awesome.
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