Store leftover aioli in the fridge to spread on sandwiches. It keeps up to 1 week.

Source: Midwest Living


Recipe Summary test

25 mins
14 mins
39 mins


Poblano Pesto Aioli
Turkey Burgers


Instructions Checklist
  • 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.

*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.

Place patties on a waxed paper-lined baking sheet and cover with another piece of waxed paper. Chill up to 24 hours.

Nutrition Facts

733 calories; fat 49g; cholesterol 152mg; saturated fat 15g; carbohydrates 29g; mono fat 9g; poly fat 16g; insoluble fiber 2g; sugars 4g; protein 44g; vitamin a 1053.4IU; vitamin c 31.6mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 12.5mg; vitamin b6 1mg; folate 71.5mcg; vitamin b12 1.9mcg; sodium 1102mg; potassium 552mg; calcium 346mg; iron 4mg.