Open-Face Turkey Chorizo Burger
About this Recipe
When typical toppings just aren’t enough, be bold and try chorizo seasoned ground turkey. This Mexican-inspired burger features spicy chorizo and an egg, along with zesty tomato pepper jam. Serve with a side of cottage fried potatoes for a filling brunch or all-day breakfast option.
Open-Face Turkey Chorizo Burger
Directions
- Combine the oil and white Lea & Perrins and blend well.
- Brush both sides of each turkey burger with the seasoned oil. Season both sides lightly with Montreal steak seasoning.
- Grill the burgers according to the package instructions.
Ingredients
- 1 Butterball® All Natural Turkey Thigh Burger
- 2 tbsp oil, canola
- steak seasoning, Montreal, as needed
- 2 tbsp white worcestershire sauce, Lea & Perrins Marinade
Turkey Chorizo Burger
Directions
- While the Grilled Turkey Burger and turkey chorizo are cooking on the grill or griddle, grill the San Antonio Corn Bread on both sides and spread with the Cilantro
Mayonnaise. - Prepare the sunny-side egg.
- Set the grilled corn bread on a serving plate and top with the burger.
- Top the burger with the egg and arrange the cooked chorizo crumbles over the egg. Consider serving the Spicy Tomato Pepper Jam on the side.
Ingredients
- 2 1/2 oz Butterball® Turkey Chorizo Crumbles, cooked to order
- 1 egg(s), sunny side up
- 2 tbsp mayonnaise, cilantro
- 2 slices San Antonio Corn Bread, thin layer of top crust, cut 4 inches x 4 inches
- 1 turkey, burger(s), grilled
San Antonio Corn Bread
Directions
- In a 9-inch seasoned cast iron skillet, heat and render the bacon until crisp. Combine the cornmeal, flour, salt, baking powder and pasilla chili powder in a stainless steel bowl and blend well. Add the shredded cheese, kernel corn and jalapeño. Blend well, but do not overmix.
- In a separate bowl, combine the molasses, eggs, buttermilk and melted butter. Blend well. Slowly add the liquid ingredients to the dry ingredients. Blend in, but do not overmix.
- Reheat the 9-inch cast iron skillet with the crisp bacon (bacon fat and crisp bacon should evenly coat the skillet). The pan must be very hot, but take caution not to burn the bacon. Pour the batter into the hot skillet with the bacon. Shake the pan to evenly spread the batter in the pan.
- Bake in a preheated 425°F oven for 25–30 minutes.
- Test the center with a toothpick to ensure the corn bread is baked—the toothpick will pull out clean.
Ingredients
- 4 tsp baking powder
- 2 oz Butterball® Turkey Bacon, raw, 1/4 inch dice
- 1 cup Buttermilk
- 3/4 cup cheese shredded, cheddar
- 1 tbsp chili powder
- 1 cup cornmeal
- 2 egg(s)
- 1 cup flour, all-purpose
- 1 whole jalapeño(s), minced, seeds removed
- 1 tbsp molasses
- 1/4 cup Nature's Best Dairy® Butter, melted
Cilantro Mayonnaise
Directions
- Combine all the ingredients and blend well.
- Place in a storage container with a lid and refrigerate.
Ingredients
- 1/3 cup cilantro, fresh, chopped
- 1 1/2 cup mayonnaise
- 2 tsp Tabasco® Sauce, Jalapeño