I really love these burgers and I think that people that I've made them for enjoy them, too (or so they say). They always seem to be a crowd-pleaser. The amounts for the spices in the burgers themselves are just estimates. You can adjust them to your liking, but I find that the turkey needs to have a bit of spice to it. You can even change around the toppings. I almost always use lettuce, red onion, tomato, and avocado (my favorite part). This time I used a sharp cheddar, but I've used pepper jack and monterey jack before - both are great. I often make these with a lime and cilantro mayo (recipe below).
Southwest turkey burgers
1 lb ground turkey (I use dark meat)
2-3 scallions, finely sliced
2 cloves garlic, finely grated
1 tablespoon cumin
1-1/2 teaspoons ground coriander
1 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
salt and pepper to taste
Mix all of the ingredients in a large bowl until well combined (but don't over mix). Form into 3-4 burgers and cook on a grill (indoor or outdoor) or in a pan with some extra virgin olive oil. Cook until the inside temperature reaches 165-170 degrees, turning halfway through.
Lime and cilantro mayo
about 1/4 cup mayo
dash of salt
about 2 tablespoons fresh cilantro, chopped
juice and zest of half a lime
about 1 tablespoon green onion tops, thinly sliced
dash of hot sauce
Mix all the ingredients in a bowl and refrigerate until serving time.
cheese (cheddar, pepper jack)
Serve on a fresh roll.