If you’re like me and you didn’t get a head start on a menu for Labor Day Weekend, consider these delicious, moist turkey burgers, topped with slices of sharp white cheddar and a mound of homemade peach salsa as an anchor for a meal.
The salsa, a favorite recipe of mine, is perfect for this time of year when the last of local peaches are still available. They are peeled, diced, and then combined with chopped red onion, lime juice and zest plus chopped garlic, minced jalapeño (for a bit of heat), and cilantro. The turkey burgers are seasoned with cumin and red pepper flakes along with lime juice and cilantro. The salsa can be made a day ahead and the burgers assembled and ready for the grill several hours in advance.
Add some tortilla chips or offer corn on the cob as sides for an easy, colorful, last-minute holiday meal! Happy Labor Day to everyone!
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Turkey Burgers with Fresh Peach Salsa
Fresh Peach Salsa
3 medium yellow peaches, ripe but not too soft
1/3 cup chopped red onion
1 1/2 teaspoons grated lime zest
2 teaspoons fresh lime juice, plus more if needed
2 teaspoons minced garlic
1 to 2 teaspoons finely chopped jalapeno pepper, seeds and membranes removed (See Cooking Tip)
Kosher salt
Freshly ground black pepper
Turkey Burgers
1-pound fresh ground turkey
2 tablespoons fresh breadcrumbs
2 teaspoons fresh lime juice
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro
2 to 3 ounces sharp white cheddar cheese, thinly sliced with a cheese slicer
4 good quality hamburger buns, lightly toasted (Brioche buns work well.)
4 crisp lettuce leaves such as red or green leaf
1.For the peach salsa peel the peaches (see Cooking Tip), halve lengthwise, and pit. Cut into 1/2-inch or smaller dice. Place in a medium nonreactive bowl with the onion, lime zest and juice, garlic, jalapeno pepper (use more for a hotter taste), salt, black pepper, and cilantro. Taste and season with extra salt and pepper if needed and with up to 1 teaspoon more lime juice for a sharper taste. Marinate salsa for at least 30 minutes. (Salsa can be prepared a day ahead; cover with plastic wrap and refrigerate. Bring to room temperature 30 to 40 minutes before serving.)
2.For the burgers combine turkey meat, breadcrumbs, lime juice, cumin, salt, red pepper flakes, black pepper, and cilantro in a mixing bowl and mix well to blend. Shape into 4 patties, each about 1/2-inch thick. Cover with plastic wrap and refrigerate for at least an hour or up to 3 hours.
3.Oil a grill rack and arrange it 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill turkey burgers until completely cooked through, about 5 minutes per side. Internal temperature should be 165 degrees F. (Cooking time can vary depending on type of grill used and intensity of heat.)
4.When almost done, top each burger with several thin slices of cheese and cook until melted, about a minute more. Cover bottom of 4 hamburger buns with one or two lettuce leaves and then top with turkey burgers. Strain peach salsa and spoon some on top of each burger. Cover burgers with tops of buns. Serve extra salsa in a small bowl with a spoon.
Serves 4
Cooking Tip: To peel the peaches, score the bottom of each peach with an “X” mark. Bring a medium saucepan of water to a boil. Add one to two peaches at a time to the pan for about 50 seconds or more. Remove peaches with a slotted spoon and drain. When cool enough to handle, peel skins off with a sharp paring knife. Or, you can plunge hot peaches into a bowl of ice water and then peel them.
Cooking Tip: When chopping jalapeno or other hot peppers, wear rubber gloves. The oils from the peppers are hot, and if you touch your face, especially your eyes, you can experience a burning sensation.
Peach Salsa adapted from Sunday Roasts (Chronicle 2011) by Betty Rosbottom
