Almost Hatch Burgers

For some reason we launched into a conversation about Hatch Peppers this week. The Food Lion is not known for carrying them, but we decided to give it a shot with what we had. This is our Hatch-ish Turkey Burger. And it turned out great.

We seared two Cubennela peppers in avocado oil and then added some thin sliced Vidalia onions. These were set aside.

The plan was to do this on our flattop grill, but we had a storm moving through, so everything here is on a single cast iron skillet.

We sweated down some onions, then added some garden fresh basil and then some minced garlic. This was set aside to cool.

Meanwhile we mixed some yogurt with some mustard, hot sauce and ketchup to make a quick sauce.

In a bowl we mixed a pound of ground turkey with a teaspoon of chicken seasoning and fresh ground black pepper and about two tablespoons of Moroccan olive oil. The cooled onion/basil/garlic was added and mixed together well.

This combo was smashed down in 4 patties in a medium high cast iron skillet. Cooked for 5 minutes, flipped, cooked 3 more.

Plating was was a toasted bun with some sauce, the burger, then layers of the sauce, the roasted peppers, caramelized onions and kosher pickle slices.

Served with air-fried sweet potatoes and harvest fresh sweet corn.

Incredible.