Cilantro Turkey Burgers

Who doesn't love a great burger??

   Turkey burgers have the potential to be just as delicious as a beef burger. All they need is a little "enhancement", if you will...

 

   Cilantro is a staple in my fridge (if you haven't already noticed how much I use it!) I love the flavor it imparts onto almost anything from meats to sauces. I use it double time in this recipe. The patties and again in the luscious roasted jalapeno-cilantro aioli. Add together some creamy, cheesy jack, fresh tomato slices and buttery avocado you have one HECK of a burger!! I suggest picking up some sweet potato fries (or bake your own) because that leftover aioli makes an excellent dip.

Cilantro Turkey Burgers (makes 4 generous burgers)

1 lbs. ground turkey (7% fat)- you need some fat!

1 tsp. ground coriander

1 tsp gournd cumin

3 garlic cloves, minced

1 Tbs chopped cilantro

1 small shallot, minced

Kosher Salt & Fresh Ground Pepper

1 Roma tomato, thinly sliced

1 avocado, thinly sliced

4 large slices Monterey jack cheese

Cilantro Aioli (recipe follows)

4 gourmet whole wheat hamburger buns

Cilantro Aioli:

1/2 cup loosely packed cilantro leaves

1 cup mayo

1 red jalapeno (green is fine too)

1/2 lime, juiced

1 large garlic clove

2 tsp olive oil

Kosher Salt & Fresh Ground Pepper

Start by making the aioli:

  Roast the jalapeno over an open flame until blistered on all sides. (only handle it with tongs!)  After blackened all over, place into a small bowl and tightly cover with plastic wrap to "steam" (this makes it easier to peel). Let it steam for at least 15 minutes. To peel: (I use disposable gloves because I have a baby so don't want to risk the oils getting soaked in my skin) Peel the blistered skin off and discard. Split open the jalapeno, remove stem and seeds. Keep them in if you like it very spicy! Rough chop and your ready to add it to the aioli.

   Next combine mayo, lime juice, cilantro, garlic, olive oil and salt & pepper to taste in a food processor.

Puree until smooth. YUMMY!!! Let sit in the fridge while making the rest of the burger stuff.

    For the burgers: gently combine the ground turkey with the next 6 ingredients. (and my secret weapon for a juicy turkey burger?? I add a dollop of the aioli to the meat.)

    GENTLY divide the meat into 4 equal portions and form into patties. (the reason I keep saying gently is because if you over mix and pack the burger meat to much, you will end up with a dense, tough burger. So be nice to your meat! :) ) Make the patties a little larger than your burger buns so when they shrink in the cooking process, then are a perfect size on the bun. Cover and refrigerate if you make these ahead of time. Just make sure they sit at room temp for at least 30 minutes before grilling.

   Prepare your mise en place (it means "everything in it's place). Basically- get the rest of your sh%# together. In this case, the sliced cheese, the tomato, avocado, the aioli & I threw in a few lime wedges for that extra acid punch, if desired. Preheat your grill to med-high heat.

  Grill your burgers on med-high heat only flipping once! About 4-5 min per side, or until cooked through. This is turkey, so it needs to be cooked with no pink, please. Let that grill give your burgers those awesome grill marks. When you flip them, you will then add the cheese. While the burger is finishing cooking, the cheese should have time to melt completely. (put the lid over the grill if you like). I rip the slices of cheese to make sure I will have even coverage. This is the point where I also throw on the burger buns to toast. Thye only take 1-2 min. Just don't forget about them, they burn really fast!



Assemble and devour any way you like....

Enjoy!

Cilantro Turkey Burgers (makes 4 generous burgers)

1 lbs. ground turkey (7% fat)- you need some fat!

1 tsp. ground coriander

1 tsp ground cumin

3 garlic cloves, minced

1 Tbs chopped cilantro

1 small shallot, minced

Kosher Salt & Fresh Ground Pepper

1 Roma tomato, thinly sliced

1 avocado, thinly sliced

4 large slices Monterey jack cheese

Cilantro Aioli (recipe follows)

4 gourmet whole wheat hamburger buns

Cilantro Aioli:

1/2 cup loosely packed cilantro leaves

1 cup mayo

1 red jalapeno (green is fine too)

1/2 lime, juiced

1 large garlic clove

2 tsp olive oil

Kosher Salt & Fresh Ground Pepper

Start by making the aioli:

    Roast the jalapeno over an open flame until blistered on all sides. (only handle it with tongs!) After blackened all over, place into a small bowl and tightly cover with plastic wrap to "steam" (this makes it easier to peel). Let it steam for at least 15 minutes. To peel: (I use disposable gloves because I have a baby so don't want to risk the oils getting soaked in my skin) Peel the blistered skin off and discard. Split open the jalapeno, remove stem and seeds. Keep them in if you like it very spicy! Rough chop and your ready to add it to the aioli. 

   Next combine mayo, lime juice, cilantro, garlic, olive oil and salt & pepper to taste in a food processor. Puree until smooth. YUMMY!!! Let sit in the fridge while making the rest of the burger stuff.

For the burgers:

   Gently the ground turkey with the next 6 ingredients. (and my secret weapon for a juicy turkey burger?? I add a dollop of the aioli to the meat.) GENTLY divide the meat into 4 equal portions and form into patties. Make the patties a little larger than your burger buns so when they shrink in the cooking process, then are a perfect size on the bun. Cover and refrigerate if you make these ahead of time. Just make sure they sit at room temp for at least 30 minutes before grilling.

  Prepare your mise en place (it means "everything in it's place). Basically- get the rest of your sh%# together. In this case, the sliced cheese, the tomato, avocado, the aioli & I threw in a few lime wedges for that extra acid punch, if desired.

    Preheat your grill to med-high heat.Grill your burgers on med-high heat only flipping once! About 4-5 min per side, or until cooked through. This is turkey, so it needs to be cooked with no pink, please. Let that grill give your burgers those awesome grill marks. When you flip them, you will then add the cheese. While the burger is finishing cooking, the cheese should have time to melt completely. (put the lid over the grill if you like). I rip the slices of cheese to make sure I will have even coverage. This is the point where I also throw on the burger buns to toast. They only take 1-2 min. Just don't forget about them, they burn really fast. Assemble and devour.