© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 2001, p80
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.