Sage Pork Chop


1 lbs 90% Lean Ground Turkey
8oz. FRITOS® Corn Chips (crushed)
1 TBSP Black Pepper
1 TBSP Minced Garlic
1/2 TSP Cayenne Pepper
1/4 TSP Liquid Smoke
4 Ciabatta Buns (Lightly Toasted)
1 TBSP Butter or Oil for cooking.


Sliced Sharp Cheddar Cheese
Shredded Iceberg Lettuce
Sliced Red Onion
Sliced Tomato
Sliced Dill Pickles


Castiron Skilit
Food Processor


  • Place 8 ounces of FRITOS® Corn chips in the bowel of your food process and pulse 6-10 times. You are looking for a large breadcrumb like texture. Alternatively, you can put the FRITOS® into a ziplock bag and crush by hand if you do not have a food processor.

  • Combine Turkey, Crushed FRITOS®, Black & Cayenne Pepper, Garlic, and liquid smoke in a large mixing bowl. Using your clean hands, mix the ingredients together gently. DO NOT SQUEEZE! Be sure the mixture is well combined before covering with plastic wrap and letting it rest in the fridge for 2 hours.

  • After the 2 hour rest, split the mixture into 4 equal portions and form the portions into round patties. Patties should be slightly larger than the buns you have selected as they will shrink when cooking.

  • Place a cast-iron skillet over medium heat and allow it come to temp for about 5 minutes. Add butter or oil to pan and wait another 30 seconds for it to heat up. Once it’s ready add patties to the pan, you may need to work in batches depending on the size of your pan. Cook on each side for approximately 6 minutes. (Your setup may vary, but you are looking for a done temp of 165F/74C)

  • Once finished cooking let patties rest for at least 5 minutes before assembling your burgers as desired.


  • Serving Suggestion: I like to pair these burgers with sweet potato fries.

  • They also work great on the grill, I just leave out the liquid smoke when grilling them.

  • Other cheese options include Swiss, Extra Sharp Cheddar, or Munster.

  • These burgers pair well with my BBQ sauce too.



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