Reprinted from Blue Apron
This dish is inspired by the fresh flavors and unique spices of traditional Mexican cuisine. You’ll season turkey burgers with a custom blend of ground ancho and chipotle chilies, cumin and garlic. And to top it all off, you’ll serve the burgers with creamy avocado and Cotija cheese. Cotija is a cow’s milk cheese from Michoacán. Crumbly with a mild and pleasantly salty flavor, it adds richness to the dish, playing off the fresh sweetness of the corn and tomato salad.
Makes 2 servings; about 700 calories per serving
2 ears corn
2 ounces Cotija cheese
1 large bunch cilantro
10 ounces ground turkey
1 teaspoon Mexican spice blend (ancho chili powder, ground chipotle, garlic powder and ground cumin)
1/4 cup Panko breadcrumbs
2 potato buns
Wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel off and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Crumble the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Pit, peel and thinly slice the avocado; toss with the juice of two lime wedges to prevent browning. Roughly chop the cilantro leaves and stems. Cut the tomato in half; slice one half into rounds and medium dice the other half.
In large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and fragrant. Transfer to a medium bowl and set aside as you continue cooking. Wipe out the pan.
In a medium bowl, combine the ground turkey, Panko breadcrumbs, lime zest, half the cilantro and all but a pinch of the Mexican spice blend (save the rest for garnish). Drizzle with olive oil, season with salt and pepper, and stir to incorporate. Form the mixture into two 3/4-inch-thick patties. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium until hot. Add the patties and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until cooked through. Transfer to a plate and wipe out the pan.
While the burgers cook, add the diced tomato, remaining cilantro, half the green tops of the scallions and the juice of the remaining lime wedges to the bowl of cooked corn. Drizzle with olive oil and season with salt and pepper to taste; toss to thoroughly combine.
With your knife parallel to the cutting board, cut the potato buns in half horizontally. In the same pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the potato buns, cut side down, and toast 1 to 2 minutes, or until lightly browned. Transfer the toasted buns to a clean work surface.
Place half the avocado and tomato slices onto each toasted bun bottom; season the avocado and tomato with salt and pepper. Top each with a cooked burger and the Cotija cheese; garnish with the remaining spice blend. Divide the burgers and corn salad between two plates. Garnish the salad with the remaining green tops of the scallions. Enjoy!