- 2 Pounds-Ground Turkey
- 8 Ounces-Mexican Chorizo-casing removed, cooked, drained and cooled completely
- 1 Each-Egg
- 1 Tablespoons-Cilantro-leaves only, chopped
- To Taste-Chef Troy’s Back Rub-or black pepper/kosher salt
- 4 Each-Small Hoagie Roll (or Bolillo Bun), slice in half, top from bottom
- To Drizzle-Canola Oil
- 4 Slices-Pepper Jack Cheese-Sliced and cut in half
- To Taste-Lettuce-shredded
- To Taste-Tomato-sliced
- To Taste-Onion-sliced
- To Taste-Red Chili Mayo-(recipe below)
- Pre heat grill to high heat.
- Combine ground turkey, chorizo, egg, cilantro, Back Rub until incorporated.
- Divide turkey mixture into 4 equal pieces, form into patties slightly larger than the rolls.
- Lightly oil and season burgers, lightly oil inside of each roll and take both to the grill.
- Place burgers on grill and cook until slightly charred, about 4-5 minutes.
- Flip burger and continue to grill burgers for an additional 4-5 minutes.
- Melt cheese during final minute of grilling burger.
- Remove from grill when cooked through, about 160 degrees internal temperature.
- Let burgers rest for at least 10 minutes.
- Grill buns inside/oiled side down until toasted, remove and begin to assemble burgers.
- Smear mayo on the bottom bun.
- Top with lettuce, tomato, onion, burger, top bun and serve.
Red Chili Sauce:
- 4 Each-Dried Ancho Peppers
- 2 Each-Dired Guajillo Peppers
- 1/4 Cup-Red Onion-thick sliced, charred on the grill or in a grill pan
- ¼ Cup-Honey-plus extra if needed
- ¼ Cup-Red Wine Vinegar
- 1 Teaspoon-Ground Cumin
- 1 Bulb-Garlic-roasted and squeezed out of skin
- To Taste-Kosher Salt/Black Pepper
- Cut the ends off of the dried peppers, shake out seeds.
- Place in a stock pot with grilled onion, honey, vinegar, cumin and cover with water.
- Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until peppers are soft.
- Strain pepper mixture and place into a blender, reserve cooking liquid.
- Place about 1 cup of cooking liquid into blender with roasted garlic.
- Place a towel on top of the blender and pulse to start, puree until completely smooth.
- Strain mixture through a fine mesh strainer to remove any seeds or residual pepper skin.
- Place back into the stock pot, season with salt/pepper and simmer until sauce slightly thickens.
- Add more cooking liquid if sauce becomes too thick, sauce should resemble ketchup.
- If sauce is a little bitter add a small amount of sugar to correct bitterness.
- Cool completely and store in refrigerator for up to a month.
Red Chili Mayo
- 3/4 Cup-Mayonnaise
- 1/4 Cup-Red Chili Sauce-cooled completely (recipe below)
Combine mayo with Red Chili Sauce until well incorporates. Place in a covered container and store the refrigerator, for up to a month.