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1
Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
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2
For the garlic butter: Place the garlic in a small saute pan and set over medium heat.
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3
Add the butter and warm through.
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4
Cook the garlic until fragrant, 4 to 5 minutes.
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5
Then place the garlic butter in the fridge to firm up again.
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6
For the blistered chile: Toss the poblano with olive oil to coat.
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7
Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters.
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8
When done, remove the seeds, stem and roughly chop.
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9
Reserve.
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10
For the onions and peppers: Set a large saute pan over high heat.
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11
Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes.
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12
Season with the paprika and some salt and pepper.
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13
For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile.
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14
Sprinkle with kosher salt.
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15
Mix gently until well combined.
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16
Form into four 4-ounce burger patties.
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17
Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes.
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18
Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes.
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19
Set aside and allow to rest.
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20
Smear the buns with the garlic butter.
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21
Grill the buns until golden and crispy, 20 to 30 seconds on each side.
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22
To build the burgers, place 1 grilled turkey burger on the bottom half of the bun.
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23
Then top with a good heaping of sauteed onions and peppers.
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24
Finish with the top half of the bun and skewer to hold all of it together.
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25
Serve with extra mustard on the side.
