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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 2001, p80
Servings: 2
Shredded iceberg lettuce topped with ranch dressing is the perfect side dish. End with scoops of lime sorbet drizzled with tequila and sprinkled with lime peel.
10 ounces ground turkey
½ cup plus 2 tablespoons chopped green onions
6 tablespoons chopped fresh cilantro
2 teaspoons minced canned chipotle chiles
2 teaspoons ground cumin
2 9- to 10-inch flour tortillas
4 tablespoons purchased guacamole
Purchased fresh salsa
Gently mix turkey, ½ cup green onions, 4 tablespoons cilantro, chipotle chiles and cumin in medium bowl. Form into two 7-inch long by 2½-inch wide patties. (Can be made 8 hours ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Wrap tortillas in foil; grill until heated through. Unwrap tortillas; transfer to 2 plates. Spread 2 tablespoons guacamole down center of each tortilla. Place burgers atop guacamole. Sprinkle with 2 tablespoons green onions and 2 tablespoons cilantro. Fold each tortilla to partially enclose burger. Serve with salsa.