Turkey Burgers with Poblano Pesto Aioli | Midwest Living

Turkey Burgers with Poblano Pesto Aioli

Turkey Burgers with Poblano Pesto Aioli

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  • Makes: 6 servings
  • Prep 25 mins
  • Grill 14 mins to 18 mins

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  • 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 Pepper Jack cheese
  • 6 large hamburger buns, split and buttered
  • 1 1/2 cups shredded iceberg lettuce


  1. Prepare the Poblano Pesto Aioli. Store, covered, in the refrigerator.
  2. In a medium bowl, combine egg whites, oil, cream, salt, curry, chili powder, black pepper and garlic; stir to combine.
  3. 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.
  4. For a charcoal or gas grill, grill the patties on the well-oiled rack of an covered grill directly over medium heat 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.
  5. 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.


  • *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


  • 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


  1. 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.
  2. 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.
  3. 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, calcium (mg) 346, iron (mg) 4, sodium (mg) 1102, Potassium (mg) 552, Polyunsaturated fat (g) 16, Folate (µg) 71, Cobalamin (Vit. B12) (µg) 2, fiber (g) 2, Niacin (mg) 13, sat. fat (g) 15, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 9, Fat, total (g) 49, Thiamin (mg) 0, chol. (mg) 152, Riboflavin (mg) 1, vit. A (IU) 1053, pro. (g) 44, vit. C (mg) 32, carb. (g) 29, Trans fatty acid (g) 0, cal. (kcal) 733, sugar (g) 4

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