Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).
I am not a fan of ground Turkey so I replaced it with Ground Bison and the burgers turned out fantastic.
I have some turkey chorizo - does that not have enough fat for the burgers? I’m trying to wean us off of red meat and pork.
The patty was fairly tough, but the flavor was really good. I plan on making this again someday and hopefully making improvements -- perhaps I overworked the meat. Even if I don't end up making these better the second time, they will be worthy weekday food.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.