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Turkey Burgers with Poblano Pesto Aioli
- Makes: 6 servings
- Prep 25 mins
- Grill 14 mins to 18 mins
Ingredients
-
Poblano Pesto Aioli
-
2
egg whites, lightly beaten
-
2
tablespoons
olive oil
-
1
tablespoon
whipping cream or heavy cream
-
1
teaspoon
kosher salt
-
1
teaspoon
curry powder
-
1
teaspoon
chili powder
-
1
teaspoon
ground black pepper
-
1
teaspoon
minced garlic
-
2
pounds
ground uncooked turkey
-
1/3
cup
finely chopped red onion
-
1/4
cup
fine dry bread crumbs or 3/4 cup soft bread crumbs
-
3
fresh jalapeno peppers,* seeded and finely chopped
-
3
tablespoons
snipped fresh chives
-
6
slices Monterey Jack cheese with jalapeno peppers
-
6
large hamburger buns, split and buttered
-
1 1/2
cups
shredded iceberg lettuce
-
6
dill pickle spears
Directions
- Prepare the Poblano Pesto Aioli. Store, covered, in the refrigerator.
- In a medium bowl, combine egg whites, oil, cream, salt, curry, chili powder, black pepper and garlic; stir to combine.
- In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4-inch-thick round patties.
- For a charcoal grill, grill the patties on the well-oiled rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. During the last 1 minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on the well-oiled rack over heat. Cover; grill as above.)
- To serve, spread about 2 tablespoons of Poblano Pesto Aioli on each bun top and top with about 1/4 cup shredded lettuce. Place a burger on each bun bottom and secure top to bottom with a long pick and serve with a pickle spear.
Note
- *Handling Hot Peppers: Because jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapeno as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapeno, wash your hands well with soap and water.
Make Ahead Tip
- Place patties on a waxed paper-lined baking sheet and cover with another piece of waxed paper. Chill up to 24 hours.
Poblano Pesto Aioli
Ingredients
- 1
large fresh poblano pepper
- 1/3
cup
grated parmesan cheese
- 1/4
cup
fresh cilantro leaves
- 3
tablespoons
lemon juice
- 1
tablespoon
pine nuts, toasted
- 1
clove garlic, quartered
- 1/2
teaspoon
kosher salt
- 1/4
teaspoon
freshly ground black pepper
- 2
tablespoons
vegetable oil
- 1 1/2
cups
mayonnaise
Directions
- To roast poblano pepper, quarter the pepper, removing seeds and membranes. Place pepper pieces on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and coarsely chop.
- In a food processor or blender, combine poblano pepper, Parmesan cheese, cilantro leaves, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process or blend with on/off pulses until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream.
- Transfer poblano mixture to a medium bowl. Stir in mayonnaise. Cover and chill in the refrigerator for at least 30 minutes. Store, covered, for up to 1 week. Makes 2 cups.
Nutrition Facts
(Turkey Burgers with Poblano Pesto Aioli)
Servings Per Recipe 6, Potassium (mg) 539, sodium (mg) 1465, Cobalamin (Vit. B12) (µg) 1, iron (mg) 4, calcium (mg) 323, fiber (g) 2, Polyunsaturated fat (g) 16, Folate (µg) 73, Fat, total (g) 50, Niacin (mg) 8, chol. (mg) 167, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 16, Thiamin (mg) 0, Monosaturated fat (g) 10, Riboflavin (mg) 1, vit. A (IU) 923, cal. (kcal) 740, vit. C (mg) 26, pro. (g) 41, carb. (g) 30, sugar (g) 4