Grilled Chipotle Turkey Burgers with Red-Skinned Potato Salad
These easy grilled chipotle turkey burgers are served with a side of a red-skinned potato salad to make a great summer meal.
Servings: 4 servings
Ingredients
For the potato salad:
- 2 pounds red-skinned potatoes chopped
- ½ cup sweet yellow onion minced
- ¼ cup olive oil mayonnaise
- 1 tablespoon champagne vinegar
- 1 teaspoon dijon mustard
- 1 ½ teaspoons dried tarragon
- ¾ teaspoon dried oregano
- salt and pepper to taste
For the turkey burgers:
- 1 ¼ pounds ground turkey breast
- ¼ cup minced yellow onion
- 2 tablespoon cilantro leaves chopped
- 2 teaspoon ground chipotle pepper
- 1 teaspoon ground pepper
- ¼ teaspoon salt
- 4 slices swiss cheese
- 1 avocado thinly sliced
- 2 tablespoons olive or avocado oil mayonnaise
- 4 hamburger buns
Instructions
- Cook the potatoes. Place potatoes in a large pot of boiling water; cook until tender, about 15 - 20 minutes. Remove from heat, drain and let cool slightly.
- Make the dressing. While potatoes are cooking, combine mayonnaise, vinegar and mustard in a small bowl. Whisk until blended. Add tarragon, oregano, salt and pepper, mix well.
- Prepare the salad. Place potatoes in a large bowl and add minced onion, stir to combine. Add dressing to potato mixture and stir to combine. Chill for at least one hour before serving.
- Make the burger patties. Add all of the burger ingredients to a mixing bowl and mix to combine. Divide the mixture into 4 equal parts and form into patties.
- Grill the burgers. Heat a gas grill to medium heat. Place the patties on the grill and cook for 5 minutes. Flip the burgers and cook for an additional 5 minutes (until the internal temperature reaches 165°F) Turn the heat to low and add a slice of swiss cheese to each burger. Close the grill cover and cook for 2 minutes or until cheese melts.
- Assemble and serve. Remove the burgers from the grill. Spread the bottom half of each bun with mayo, top with burger and avocado slices. Serve immediately with a side of potato salad.