St. Augustine Datil-Pepper Turkey Burgers
Juicy turkey burgers get a mild datil-pepper kick, lime, and a cool yogurt topping.
Food safety
Cook ground turkey to 165°F (74°C). Keep raw-patty plates and utensils separate from cooked food.
Allergens: milk, wheat
Equipment
- Mixing bowl
- skillet or grill
- spatula
- food thermometer
Ingredients (for 4 servings)
- 1¼ lb ground turkey (565 g)
- 1 tablespoon finely minced onion
- 1 teaspoon finely minced seeded datil pepper, or less to taste
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 4 burger buns
- ½ cup plain Greek yogurt (120 g)
- 1 tablespoon chopped cilantro
- Black pepper
- oil for the skillet or grill
Directions
Mix turkey, onion, datil pepper, lime zest, lime juice, cumin, salt, and black pepper gently.
Shape into four even patties, making a small dimple in the center of each.
Cook in a lightly oiled skillet over medium heat or on a clean grill for about 5–6 minutes per side.
Check that the center of each patty reaches 165°F (74°C). Toast buns if desired.
Stir yogurt and cilantro together; serve on the burgers or on the side.
Skill taught
Forming even patties and adjusting pepper heat.
Affordable substitution
Use a pinch of crushed red pepper or mild jalapeño in place of datil pepper.
Party option: Shape into eight slider patties and offer the yogurt topping separately.
Relaxed option: Serve patty-style over a salad instead of on a bun.
Leftovers and storage
Refrigerate cooked patties within 2 hours for up to 3 days; reheat to 165°F (74°C).
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