Mexi Turkey Burgers

For years I’ve been deciphering the language of my husband. It is not that his English isn’t up to par or that he speaks with an accent (Texas, Mexican, or otherwise). It is that he has his own lexicon where the pronunciation of words (particularly names) or the correct word for the context is just a little askew. To speak with him requires the adherence to two very important rules, what he says and what he actually means are two different things, and don’t interrupt, because if you listen long enough he usually comes full circle and it will all eventually makes sense.

This may sound very confusing (and it can be) but after 14 years of togetherness I know how he takes his tea, I know that in most cases he’d rather eat with a soup spoon, and I know when he emails me about execution dates he means exhibition dates. In other words, we don’t need to talk as much, we speak the language of love (go ahead roll your eyes, it’s okay).

But there are times when confusion still reigns supreme. As we lay in bed last night, recapping our day, he starts telling me this story about a new adjunct professor at the college, Barack. Or at least that’s what it sounded like his name was.

“Wait a minute. Barack?” I say. Completely taken aback that someone in North Dakota would name their white son after the President.

“Barack.” He says

“The guy’s name is Barack, like the President?”

“No, Barack”

“Barack?”

“B-Rock”

“B-Rock?”

“No, Brrrrr-ock”

“Oh, Brock!”

“Yes!” annoyed. “That’s what I said.”

And this, my friends, is what keeps our marriage alive. The constant reminder that I have no idea what he’s saying—it’s very mysterious.

What does any of this have to do with burgers? Nothing. Other than the fact that we also had these burgers last night and it went very smoothly because I know what everybody likes on their burger and no one had to say a word.

I love a good burger, but don’t always love the gut bomb that follows. Turkey is a great option to avoid that stuffed sensation, but can sometimes be dry and tough. When we were in Michigan last month we had turkey burgers with my uncles’ at their cabin and they added ground bacon to make them more juicy and flavorful. I’m to lazy to actually grind the bacon, finely chopped seemed to work just fine. I’ve also found that a little egg and bread crumbs can boost a turkey burger’s ego and a little spicy jalapeño never hurts either.

Mexi Turkey Burgers

Mexi Turkey Burgers finely chopped bacon, a little egg and bread crumbs to boost a turkey burger’s ego and a little spicy jalapeño never hurts either.

• Author: Kate Ramos
• Yield: 4 Servings 1x

Scale 1x2x3x

Ingredients

• Makes 4 burgers
• 1 pound ground turkey
• 4 ounces bacon, finely diced (about 4 slices)
• 1 small yellow onion, finely diced
• 1 large jalapeno, stem and seeds removed, finely diced
• 1 large egg
• 1/4 cup finely chopped cilantro
• 1/4 cup panko
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• .

Instructions

1. Combine all ingredients except oil in a large bowl and gently stir to incorporate all ingredients evenly. Divide evenly into 4 patties. If you have time, it is best to do this a couple hours in advance and let them chill in the refrigerator.
2. To grill, heat a charcoal or gas grill to medium-high heat. Lightly oil the grates then cook the burgers about 5-8 minutes per side or until the patties are firm and cooked through.
3. To cook in a pan, heat oil in a large frying pan over medium heat. Once shimmering place burgers in the pan and let cook, undisturbed, until browned on the bottom, about 6 minutes. Flip and cook about 5 to 6 minutes on the other side, or until cooked through. Serve on toasted hamburger buns with your favorite condiments