Cajun Injector Smoked Turkey Burgers
w/ Pepper Jack Cheese
Keith Warren & Leo Honeycutt - www.cajuninjector.com - www.brucefoods.com
Prep Time: 20 min
Cook Time: 15-20 min
Yields: 4 servings
Ingredients:
1 pound freshly ground turkey
¼ cup yellow onion, diced
¼ cup green peppers, diced
¼ cup red peppers, diced
1 teaspoon Casa Fiesta diced Jalapeños
1 tablespoon chopped cilantro
1 whole egg
2 cups Italian bread crumbs
4 dashes Louisiana Hot Sauce
1 cup Creole Garlic
1 tablespoon Cajun Injector Cajun Shake
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon paprika
3 slices pepper jack cheese
2 cups chicken broth
¼ cup pecan wood pellets
Method:
Heat smoker until reaches a temperature of about 255-265 degrees F.
In a medium size mixing bowl combine all ingredients. (except cheese, broth, and pellets) Gradually fold all the ingredients until all they are mixed together. Form mixture into four patties making sure they are all the same size.
In a small drip pan, pour the chicken and place on the lower shelf of the smoker. Place patties inside smoker and shut the door. Pour pellets in smoker drawer. When smoke begins to rise, cook the burgers for about 15-20 minutes or until reaches proper temperature of 165 degrees F. Place cheese on top of burgers until melted (2-3 minutes).