Crispy Tortilla Chip Turkey Burgers with Queso Blanco and Spiced Potatoes

Get ready for a flavor-packed burger night with a Tex-Mex twist! These turkey burgers feature a crunchy coating of blue corn tortilla chips, smothered in warm queso blanco and topped with fresh pico de gallo. The combination of textures-crispy, creamy and zesty-is absolutely irresistible.

Paired with oven-roasted potatoes seasoned with a Mexican spice blend, this meal is a fun and satisfying dinner that comes together in under an hour. Whether you’re feeding the family or hosting a casual get-together, these burgers are sure to be a hit.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, half the Mexican spice blend (use all for 4 servings), salt and pepper. Spread in a single layer. Roast on top rack until golden and tender, 20-25 minutes. (For 4 servings, divide between two sheets and roast on both racks, swapping halfway.)
2. Meanwhile, finely dice the tomato. Mince the jalapeño, removing ribs and seeds for less heat. Cut the lime into wedges.
3. In a small bowl, combine the diced tomato, minced jalapeño, ¼ teaspoon sugar (½ teaspoon for 4 servings), juice from one lime wedge (two wedges for 4) and a pinch of salt and pepper. Stir to combine. Adjust jalapeño to taste if you prefer less heat.
4. Form the ground turkey into two patties (four for 4 servings), each slightly wider than the buns. Season generously with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook patties until browned and cooked through, 3-5 minutes per side. Meanwhile, halve the potato buns and toast them on the middle oven rack until golden.
5. Place the queso blanco in a small microwave-safe bowl and cover with plastic wrap. Microwave until warm, 25-30 seconds, then stir until smooth. If needed, microwave for an additional 5-10 seconds.
6. Assemble the burgers: on each bun bottom, place a handful of tortilla chips, a turkey patty, a drizzle of queso blanco and a spoonful of pico de gallo. Close with the bun top. Divide the burgers and roasted potatoes between plates. Top the potatoes with the remaining pico de gallo and a dollop of sour cream. Serve with extra lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef can be substituted for turkey. Adjust cooking time as needed to reach desired doneness.

How do I make the queso blanco if I don't have a microwave?

You can warm the queso blanco in a small saucepan over low heat, stirring frequently until smooth.

Can I prepare the pico de gallo ahead of time?

Absolutely! The pico de gallo can be made up to a day in advance and stored in the refrigerator. Stir before serving.