Burgers with a Twist

Mushroom Spinach Turkey Burger

Yep, it’s that time of year! And if you want to avoid that dry beef burger patty try one of these!

Roasted Green Chile Burger

1 Pound 85% ground beef
1 Medium sweet yellow onion-diced
1 Tablespoon each butter and olive oil
7 Ounce can Fire Roasted Whole Green Chiles (mild)-slit lengthwise to open flat, remove seeds
4 Slices Monterey Jack Cheese
4 English Muffins-split

Sauté onion on low/medium in butter and oil until golden but not brown. No draining. Let cool to room temperature.

Mix cooled onion with ground beef and form 4 flat burgers. They will shrink when cooked. Salt to taste both sides and grill to your liking. Turn burger as needed to avoid overcooking exterior. At the end of cooking place slice of cheese and green chile. Allow cheese to melt.

Serve burger on a English muffin slathered with spicy or chipotle mayo.

Mushroom Spinach Turkey Burger

5 Ounces of button mushroom sliced
1 Tablespoon each butter and olive oil
2 Cups fresh spinach, stems removed
1 Pound 85% ground turkey
English cucumber slices
Sliced red onion
Avocado spread
Your choice of bread or bun

Sauté mushrooms in butter and oil over medium heat until golden. No draining. Add spinach over top of mushrooms, cover and remove from heat. Spinach will shrink. Cool to room temperature.

Add above mixture to turkey meat and form 4 flat burgers. These will shrink when cooked. Grill outdoors or pan grill. Salt both sides as desired. Turkey burgers should be cooked through.

Build your burger and enjoy!