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Turkey Burgers
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Turkey Burgers

Turkey Burgers

Turkey burgers usually suck - but not these guys. Everything just works together to make one damn fine burger that would even make a turkey proud.

Ingredients

  • 1 tablespoon oil
  • 2 red jalapeño peppers, seeded and sliced into thin strips
  • 2 green jalapeño peppers, seeded and sliced into thin strips
  • ½ yellow onion, sliced into thin strips
  • 1 head Roasted Garlic (recipe follows)
  • 1/2 cup mayo
  • Salt and freshly ground black pepper
  • 1 pound ground turkey
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Dijon mustard
  • 2 ounces cold butter
  • Swiss cheese slices
  • Soy paste, if you have or soy sauce
  • Buns

‍

Roasted Garlic

  • 1 head garlic
  • Olive oil

Directions

  1. Heat a skillet over medium heat and add oil
  2. Add the jalapeños and onion, cook about 20 minutes, or until lightly caramelized - remove and set aside
  3. Combine the roasted garlic, 1/2 cup of the mayo, and a pinch of salt and black pepper - mix well, then set aside
  4. Put the turkey in a large bowl, grate in the butter, add the Dijon and mix well - form into three or four patties
  5. Set your grill up for 2 zone cooking - medium/high on one side, and low on the other
  6. Grill on the hot side until beautifully seared - flipping after a couple minutes, then move to the low side, brush with soy on both sides, top with cheese, close the lid and continue cooking until between 155 and 160 - you want them as juicy as possible and they'll continue to rise in temp as you pull them off
  7. Build: spread some garlic aioli on the bottom bun (you won't use all of it), add the patty, caramelized pepper and onions, and the bun top

‍

Roasted Garlic

  1. Preheat your oven to 400
  2. Cut ½ inch off the top of the head of garlic (the top is the pointy side)
  3. Put the head, cut side up, on a small sheet of foil, drizzle with a teaspoon of oil, wrap in the foil, sealing the edges well
  4. Bake for 40 minutes, then remove and let cool enough so you can hold the head to remove the cloves- either using a paring knife to pull them out or squeezing them out of their skins with your fingers