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Light Spice Turkey Burger

A great alternative to beef, turkey burgers have less fat and a delicious taste!


  • 2 poblano chiles (about ½ pound)

  • 1 ounce French bread baguette

  • ¼ cup 1% low-fat milk

  • ½ teaspoon chili powder, divided

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon ground red pepper

  • 1 pound turkey breast

  • cooking spray

  • 2 tablespoons canola mayonnaise

  • 4 (1 ½-ounce) hamburger buns, toasted

  • 4 (1 ½-inch-thick) slices of tomato

  • onion slices

  • 4 green leaf lettuce leaves


  • Warm up the grill to a medium-high heat.
  • Cut poblano chiles in half, lengthwise; remove seeds and solids from the inside.
  • Place poblanos, skin-sides down on grill rack; grill for 10 minutes or until crispy and blackened.
  • Put poblanos in a small resealable sandwich bag; seal. Let stand for 15 minutes. Remove, peel, and dice.
  • Put bread in a food processor, chop until coarse crumbs measure ½ cup.
  • Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes.
  • Add ¼ teaspoon chili powder, cumin, and next 4 ingredients on the list to the turkey meat; gently mix until sticking and combined.
  • Divide turkey mixture into 4 equal portions shape each portion into a ½-inch-thick-patty.
  • Place patties on hot grill rack coated with cooking spray.
  • Grill until cooked through.
  • Combine remaining ¼ teaspoon chili powder and mayonnaise.
  • Top bottom half of beach burger bun with 1 tomato slice, 1 leaf of lettuce, 1 slice of onion, and about 1 ½ teaspoons mayonnaise mixture.