Turkey Burgers, The Bobby Flay Way

Summer means grilling, and grilling usually means hamburgers.

But The Early Show resident chef Bobby Flay says you don't have to serve up just any old plain burger: You can have a versatile list of burger recipes using various ground meats and ethnic seasonings.

For instance, turkey burgers, which can be healthier than hamburgers.

Flay uses lean turkey meat and adds his Southwestern touch, with poblano peppers and adobo.

Turkey is generally preferred because it's high in protein and low in fat compared to other dark meats.

Poblano peppers are mild, heart-shaped peppers that are large and have very thick walls, which make them great for stuffing. Chile rellenos are frequently made with poblano peppers. Poblanos are usually roasted and peeled before use. Poblano chiles, when dried, are called ancho or mulato chiles. The poblano rates between 1,000 and 2,000 Scoville units on the heat index.

Adobo sauce is a sauce or marinade used in Latin American and Southwest U.S.-style cooking. It's made of finely chopped or pureed chiles, garlic, vinegar, and often onions and tomatoes. Food that's been prepared with adobo is sometimes called adobado. Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeño peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices.

RECIPES

Turkey Burgers with Pineapple Mustard Glaze & Poblano Pickle Relish & Adobo Grilled Steak Fries

Serves: 4

Pineapple Mustard Glaze Turkey Burger
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
2 tablespoons peeled and finely chopped ginger root
1/2 cup light brown sugar, firmly packed
3 tablespoons Dijon mustard
3 tablespoons fresh lime juice
Salt and freshly ground pepper
1 ½ pound ground turkey
Canola oil

1. Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half and thickened, about 30 minutes. Whisk in the mustard and cook an additional 30 seconds. Remove from the heat and add the lime juice and salt and pepper, strain. Let cool.
2. Heat grill to high. Form the turkey into 4 equal burgers, brush with oil on both sides and season with salt and pepper. Place on the grill and grill until golden brown and slightly charred, 2-3 minutes. Flip over, brush with some of the glaze and continue cooking until cooked through; continue to brush with the glaze.

For more recipes, go to Page 2.Poblano Pickle Relish

2 poblano chiles, grilled, peeled, seeded and finely chopped
1 large or 2 medium dill pickles, finely chopped
1 small red onion, finely chopped
1/4 cup fresh lime juice
1 teaspoon honey
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon freshly ground black pepper

Combine all of the ingredients in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.

Adobo Grilled Steak Fries

1 tablespoon kosher salt
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
2 teaspoons chopped fresh oregano
6 Idaho potatoes, scrubbed
1/4 cup vegetable oil

1. Combine spices in a small bowl.
2. Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
3. Heat grill to high. Brush potatoes with oil and grill until golden brown and cooked through, 3-5 minutes. Remove from grill and immediately season with the adobo mixture.