Taco Turkey Burger with Zesty Ranch Sauce and Tomatillo Salsa Verde
3/4 pounds Tomatillo, husks removed, washed and quartered
1 medium yellow onion, chopped
1 cup chopped fresh Cilantro leaves
2 JalapeÃ±o peppers, seeded and chopped
1 teaspoon salt
2 pounds Lean Ground Turkey (7% fat, Jennie-O Turkey Store or equivalent)
2 packets (1.25OZ) of Old El Paso Original Taco Seasoning Mix
1/2 cup sliced Green Onions (Pre cut, available in most grocery stores)
Â½ cup Colavita Extra Virgin Olive Oil, for greasing the grill rack and buns
6 slices of Pepper Jack Cheese ( Sargento or equivalent)
6 Hamburger Buns, split
One bag of baby salad greens, pre washed
12.8 OZ plastic bottle of Old El Paso Taco Toppers, Zesty Ranch flavor
6 slices of a large tomatoes, about 1/4 inch thick
Combine Tomatillo, onion, Cilantro leaves, JalapeÃ±o and salt in a food processor. Process for 30-60 seconds till a coarsely chopped Salsa is formed. Transfer to a glass bowl and refrigerate.
Combine turkey, Taco seasoning and green onions in a large bowl. Mix well. Divide the mixture into 6 equal parts and make six patties. Transfer them to large baking dish and refrigerate.
Preheat a gas grill to medium-high.
Brush the grill rack with Colavita Extra Virgin Olive Oil. Place the patties, cover and grill for 3-4 minutes. Turn the patties over and grill for another 3-5 till fully cooked (Meat temperature of 165 degrees F, at least, inside the patties). Place slices of cheese on the patties. Transfer the patties to a serving platter.
Brush the cut side of the buns with Colavita Extra Virgin Olive Oil and grill them 1-2 minutes till lightly brown.
To assemble the burgers, spread salad greens on each of the browned side of bottom buns. Spread Zesty Ranch Taco Topper sauce over the salad greens. Place tomato slices on the sauce. Place the patties with cheese and then add about 2 tablespoons of Salsa Verde over
cheese. Add the top buns and serve.