Jalapeno Turkey Burger

Well, I never.

That look of rapture … the appreciative grunts … the “Wow, that’s tasty” — not once, but TWICE. I never thought I’d win Dave over to turkey burgers. Not in this lifetime. He’s a beef guy all the way, which is not okay now that we’re trying to eat a more heart-healthy diet.

I’ve made turkey burgers plenty of times. And he’s eaten them … but never with delight. But today, something happened. Today, he saw the light.

All it took was a little more spice. Just one jalapeno. And maybe a little more garlic than usual.  The Tony Chechere’s More Spice Seasoning (which is hotter than his usual seasoning) didn’t hurt, either. These burgers are seriously so good, you don’t realize they’re turkey and not beef.

I’m writing it down immediately, so I don’t forget. Hang on … what’s that he’s asking? Is there any more? Be still, my heart.

Jalapeno Turkey Burger

• 3 lbs ground turkey
• 1 very large Walla Walla sweet onion
• 3 very large garlic cloves, or 4 or 5 smaller cloves
• 1 very large jalapeno
• 1 green pepper
• a heaping TBSP of Tony Chechere’s More Spice Seasoning Mix*
• kosher salt
• black pepper

Using a food processor, if you have one, or just a knife and a cutting board (we all have that), chop the onion, garlic and jalapeno until very fine.

Add this mixture and the spices with the ground turkey and mix well. If you’re using a food processor, be sure to pulse so you don’t overmix at this point.

Shape into large patties. Fry in a little olive oil.

That’s it. Sorry it’s so … pithy. But look at it this way: you’ve saved so much cooking time, you now have a lot more time for bowing and looking modest.

Note: If you’re worried about that jalapeno, don’t be. Minced as fine as it is, you don’t get heat like you think you will — just lots of great flavor. But if it makes you feel better, use a smaller jalapeno or cut a larger one in half. I really think you should trust me on this one, though. Also: if you can’t find the “More Spice,” you can use regular Tony Chechere’s and add a little cayenne.

Extra! These make fantastic meatballs. I mean really, seriously good meatballs. I doubled this recipe and made a little of both. A double batch yields 35 meatballs (I put them on my cookie sheet 7 in a row x 5 rows and bake 30-40 minutes @ 350) and 16-18 burgers, depending on how big you make them.

Don’t want all those carbs? Me neither. Let’s ditch the bun. We’ll never miss it.