The Smokey Firebird Burger: 2026 Build a Better Burger Winner

Pairs with: Sutter Home Pinot Grigio

Burger Type: Turkey
Bun Type: White Bun with Sesame Seeds

Entrant Name: Clark Neal
Location: Sautee Nacoochee, GA

INTRODUCTION

The bold flavor of chorizo, green Chiles, and warm southwestern spices really amp up this turkey burger. The smoky, spicy aioli lends a creamy subtle heat that builds as you eat. The cool, crisp iceberg lettuce adds texture and a nice counterpoint to the spice, and the fresh Pico de Gallo adds freshness and acidity to round out this flavor powerhouse. The subtle sweetness of the toasted sesame seed bun brings the burger home.

Serves: 6 Regular-Sized Burgers

INGREDIENTS

Burger

• 16 ounces (85/15) ground turkey
• 14 ounces fresh pork chorizo
• 1 (4-ounce) can hot diced green Chiles, drained
• ¾ teaspoon kosher salt
• ¾ teaspoon chipotle powder
• ¾ teaspoon ground cumin
• ¾ teaspoon granulated garlic
• ¼ cup Italian panko breadcrumbs
• 2 Tablespoons olive oil

Aioli

• ½ cup mayonnaise
• 2 Tablespoons chipotle peppers in adobo, finely chopped
• ½ teaspoon agave syrup

Pico de Gallo

• 1½ cups fresh tomatoes, diced
• ¼ cup red onion, diced
• 2 Tablespoons fresh cilantro, finely chopped
• 1 Tablespoon fresh jalapeño pepper, diced
• 1 fresh garlic clove, minced
• 1 Tablespoon fresh lime juice
• ¼ teaspoon kosher salt
• ¼ teaspoon turbinado sugar

Assembly

• 2 cups iceberg lettuce, shredded
• 6 sesame seed buns, toasted
• 6 slices pepper jack cheese

INSTRUCTIONS

1. In a large bowl, combine turkey, chorizo, green Chiles, spices, and panko breadcrumbs; fold gently with your hands until thoroughly combined; divide into 6 equal portions and form into patties; coat both sides with olive oil to prevent sticking and refrigerate until ready to cook
2. Preheat grill to 400 degrees Fahrenheit
3. In a small bowl, combine mayonnaise, chipotle peppers, and agave; stir to combine and refrigerate until needed
4. In a medium bowl, combine all Pico de Gallo ingredients and mix thoroughly; reserve at room temperature until needed
5. Grill burgers over direct heat for 8 to 10 minutes, flipping occasionally, until internal temperature reaches 165 degrees Fahrenheit; during the last minute, top each burger with a slice of pepper jack cheese and allow to melt, then remove from grill
6. Spread aioli evenly on the bottom bun; place a burger on the aioli, then top with shredded lettuce, Pico de Gallo, and the top bun; serve immediately