Monterey Olé Molé Burger
Oil for brushing grill
2 pounds ground turkey (mixture of white and dark meat)
2 teaspoons Salt
1/2 teaspoon pepper
4 tablespoons grated Mexican chocolate or bittersweet chocolate mixed with 1/2 teaspoon cinnamon
4 tablespoons ancho chili powder
2 tablespoons ground toasted pumpkin seeds
1 oz Tequila or chenin blanc
½ cup plain breadcrumbs
Vegetable oil to oil grill
6 potato bread hamburger buns
6 tablespoons Crumbled Cotija or feta cheese
6 thin slices jicama sprinkled with a pinch each of salt and lime juice
6 slices Vidalia or other sweet onion
6 slices tomato
2 fresh Poblano chilies, roasted, peeled and cut into 12 strips
2 medium avocados mashed with 2 ounces lime juice, 1/2 teaspoon salt and 1/4 cup chopped cilantro to taste
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is heated, brush the grill rack with the vegetable oil.
Mix first 8 ingredients (turkey through Tequila) in a mixing bowl. Add breadcrumbs so that mixture is not overly wet, but still holds together. Form mixture into 6 patties the size of the buns.
Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.
Place a cooked patty on a bottom half of each bun. Top each patty with one tablespoon of the cheese, followed by a slice of the jicama, onion and tomato. Finally top the tomato with 2 strips of Poblano chili and some of the avocado mixture and a top half of bun. Serve