Chipotle Orange Turkey Burgers with Lime Cream

I’m sitting at my computer, the memory of this meal fresh in my mind and I find that I am unable to come up with some type of glorious adjectives to rightly describe what this tasted like. I don’t often find that I am speechless when it comes to the food I make; more often than not I can’t shut up about it to a point where my listeners eyes glaze over, they start examining their fingernails or split ends with amazing intensity or suddenly jump up exclaiming “Is that the phone I hear?” and rush off quickly. I guess some people just aren’t as passionnate about food as I am. I forgive them.

These burgers are incredible. The orange juice and brown sugar in the recipe makes for fabulous caramelization on the meat and the flavor was outrageous!! They were so good that Mike and I each had one, then split another just to taste it again. Yup, we are just a bit crazy for our food- you get no argument from me on that. The flavor was tangy, spicy, moist (YES, turkey that is moist!!) and quite possibly made into burger perfection by the addition of herbed focaccia to serve as the bun-equivalent.

But the story of the whole night, the bit of culinary kick that pulled the entire thing together in a most flattering manner was the tangy Lime Cream. It soothed the heat of the chipotles beautifully and became something entirely different when spread across the burger, than it did on it’s own nipped from a quick finger dip into the bowl. I really wanted to grill them outside but it was so windy that I knew I would struggle with keeping the grill lit once it was heated up, so I seared them in a skillet inside, all the while cursing the wind that seems on a never-ending quest to relentlessly pound us on a daily basis.

I served plain rice and corn on the side; a combination that I have loved since I was a wee young thing. Tossed with a bit of salt, it’s simplicity at its best. Drizzled with some of the Lime Cream and it rocketed off the plate in it’s goodness. I think I now have a new BFF in that lime cream; I might have to keep it on hand all summer long to eat over corn on the cob; dip chicken into it; smear it on toast, eat it with carrots. (kiddin’ about the toast- I’m a straight PB gal there) Bottom line is that it is versatile, delicious and a big change from the ordinary.

Cooking Notes:
This is definitely something we will be making again. For this recipe I used half the recommended amount of chipotle (1 pepper, not 2) in order to not make them so spicy that Griffin couldn’t eat them (forgetting that he had a night out with Grandma) and the spicy-ness was just right. I might add in slightly more next time. The Lime Cream will change it’s flavor the longer it sits; it might be something good to make the night before to allow that flavor marriage that is so beneficial. The original recipe for the sauce did not call for it to be added right into the meat, but I think this is an important step for making them taste so spectacular. I doubt they would have had even a fraction of the ‘WOW’ factor if I had just mopped the burgers with it while they cooked like the recipe suggests. If you have the sauce in a measuring cup, it’s easier to determine the amount than if it is still in the blender, plus its easier to brush over the burgers as they cook. Do not use any remaining sauce if you have dipped a brush into it that touched the raw turkey.

(for recipes, be like the Pointer Sisters and JUMP for my love…)

Chipotle Orange Turkey Burgers
All recipes are from Southwestern Grill-200 Recipes for Big and Bold Backyard Barbecue;
by Michael McLaughlin. Harvard Common Press.

For the Sauce:
2 chipotle peppers in adobo
1 c. fresh squeezed orange juice
3 T. packed brown sugar
2 T. fresh lime juice
1 1/4 t. salt

Blend all ingredients in a blender until smooth. Set aside.

For the Burgers:
2# ground turkey
Salt, pepper to taste
1 c. bread crumbs
1/2 c. milk
Half of the Chipotle Orange sauce.

In a large bowl, mix together ground turkey and remaining ingredients. Shape into burgers of desired size. Grill or sear in a skillet, brushing with remaining sauce until cooked through.

Lime Cream
6 T. mayo
6 T. sour cream
3 T. fresh lime juice
1 t. chili powder
1 garlic clove, crushed or 1 t. garlic powder
Pinch salt.

Blend ingredients together until smooth. Drizzle over finished burgers. Can be stored in a squeeze bottle in the refrigerator for several weeks.

Not from Southwestern Grill……

Herb Focaccia in the bread machine
1 c. warm water
1/3 c. olive oil
1 t. salt
3 c. bread flour
1 1/2 t. yeast

Add ingredients in order; select “Dough” setting and press Start. At the first beep, add in 2 t. Italian herbs (oregano, basil, thyme, rosemary). At the end of cycle, remove dough, stretch and press out to fit a cookie sheet or jelly roll pan and make dents in the dough with your fingers. Allow to rise for 30-40 min. Sprinkle with sea salt and bake at 400 degrees for 20-30 minutes, or until crust is browned to your liking.