Turkey Burgers with Poblano Pesto Aioli

For Poblano Pesto Aioli: Quarter the poblano pepper, removing seeds and membrane. Place pepper pieces on a foil- lined baking sheet and roast in a 450° oven for 20 to 25 minutes or until skins char. Bring up the edges of the foil and seal around the pepper. Let stand 20 minutes.

Peel off and discard pepper skins. Place peeled pepper pieces in a food processor. Add Parmesan cheese, cilantro, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process with on/off pulses until almost smooth. With processor running, slowly add vegetable oil in a thin, steady stream.

Transfer mixture to a medium bowl. Stir in mayonnaise. Cover and chill until ready to use (up to 1 week).

For Turkey Burgers: In a medium bowl, combine egg whites, olive oil, cream, 1 teaspoon kosher salt, the curry powder, chili powder, 1 teaspoon black pepper and 1 teaspoon minced garlic. Stir to combine; set aside.

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.

Grill the patties on the well-oiled rack of a covered charcoal or gas grill directly over medium heat for 14 to 18 minutes or until no longer pink (165° F), turning once halfway through grilling. During the last 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.

Serve burgers on toasted buns topped with chopped lettuce and Poblano Pesto Aioli.