Turkey Smashburgers with Roasted Garlic & Poblano Guacamole
These Turkey Smashburgers with Roasted Garlic & Poblano Guacamole are everything I want in a good burger: crispy, caramelized edges, juicy turkey, melty cheese, and a generous layer of creamy guacamole with smoky roasted poblano and sweet roasted garlic.
Ingredients
For the Roasted Garlic & Poblano Guacamole
- 2 ripe avocados
- 1 poblano pepper
- 1 head garlic
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Turkey Smashburgers
- 1½ lbs ground turkey
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp neutral oil
- 4 slices pepper jack cheese
For Serving
- 4 brioche burger buns toasted
- Thinly sliced red onion
- Thinly sliced jalapeño
Instructions
- Heat the oven to 400°F. Slice the top off the 1 head garlic head to expose the cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 35–45 minutes, until the cloves are deeply golden and soft.1 head garlic, 1 tbsp olive oil
- While the garlic roasts, place the 1 poblano pepper over a gas flame or under the broiler, turning occasionally, until the skin is blackened and blistered all over. Place it in a bowl and cover with plastic wrap. Let sit for 5–10 minutes to steam the skin off. Peel away the charred skin, remove the stem and seeds, and finely chop the pepper.1 poblano pepper
- Scoop the 2 ripe avocados into a bowl and mash until mostly smooth, leaving a few chunky pieces. Squeeze in the 1 tbsp fresh lime juice, then add the chopped poblano, roasted garlic, 2 tbsp red onion, 2 tbsp fresh cilantro, ½ tsp salt, and ¼ tsp black pepper. Mash gently until everything is combined.2 ripe avocados, 1 tbsp fresh lime juice, 2 tbsp red onion, 2 tbsp fresh cilantro, ½ tsp salt, ¼ tsp black pepper
- Divide the 1½ lbs ground turkey into eight loose portions. Get the cast iron skillet hot and lightly coat with 1 tbsp neutral oil.1½ lbs ground turkey, 1 tbsp neutral oil
- Working in batches, place the turkey portions onto the cast iron. Immediately press each one firmly with a sturdy spatula until very thin, about ¼ inch thick. Season each burger with even amounts of the 1½ tsp salt, 1 tsp garlic powder, ½ tsp smoked paprika, and ½ tsp black pepper.1½ tsp salt, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper
- Cook on the first side for about 2–3 minutes, until the edges are browned and crisp. Flip, add a slice of the 4 slices pepper jack cheese to each of the burgers, and cook for another 1–2 minutes, until the turkey is cooked through and the cheese is melted.4 slices pepper jack cheese
- Spread a generous layer of guacamole over the bottom bun of each of the 4 brioche burger buns. Stack two turkey patties on top, then finish with Thinly sliced red onion and Thinly sliced jalapeño. Add the top bun and serve immediately.4 brioche burger buns, Thinly sliced red onion, Thinly sliced jalapeño