Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli.
Oh look… it’s Monday recipe time.
And this is so that. You know, something slightly more exciting than the otherwise boring meal you were planning on making tonight? That is Monday. At least that is my story most Mondays. Which I guess… have a place in my life, considering I realized last night that I ate not one single vegetable all weekend.
Like not even one. It was that good. I mean bad.
Oh, unless you count tomato sauce as a vegetable on my pizza Friday night. I sorta do.
Not all of my weekends go like that but this one did and… oomph. I’m feeling the effects. Pretty sure I’ve been in a food coma for 72 hours. It’s tough carb loading for absolutely nothing.
So this burger is something I would totally make on a Monday. Despite the name, it’s a little lighter than a traditional beef burger. And since I used to absolutely loath all things ground turkey (thanks, first year of marriage to a bachelor husband), not even really coming around until these asian turkey burgers, it still kinda blows my mind when I make a turkey burger I love. I do have to say – I think the secret to enjoying turkey burgers is NOT using ground turkey breast… as in the 99% lean stuff. I can handle that in pasta, and maybe even some sort of scramble, but in general I find it to be incredibly dry. No amount of added fat saves that for me in burger form. Just… no. Therefore, I use a 94-95% lean variety that I find in my local grocery store and it’s a win every time. It has saved my soul from meal boredom.
Or… something dramatic like that.
While jalapeño cheddar isn’t that unique of a flavor combo (I made jalapeño cheddar chicken meatball subs earlier this year and… oh my GAH), the smoky BBQ aioli takes this sandwich over the top for me. I definitely didn’t come up with the concept on my own – in fact I had this jar in my hand while on vacation a few weeks ago until I was like, uhhh… I’m so obsessed with aiolis so I’m just going to attempt making this myself. Ambition.
I took the easy way out and just made my “aioli” with some organic mayo, my favorite BBQ sauce, mustard, some spices and garlic (stop yelling at me)… but why the heck haven’t I been doing this all my life? The cool thing is that depending on the BBQ sauce, each version of this will come out a little differently and I love that. More meal boredom solutions. Real life stuff.
Anyhoo. I want to eat about four of these and profess my love for them. They are all THAT.
Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli
2 jalapeño peppers
1 pound lean ground turkey (I use 94% lean)
2 garlic cloves, minced
2 green onions, sliced
2 ounces cheddar cheese, freshly grated
1 large egg, lightly beaten
1/4 cup panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
2 tablespoons olive oil
4 ounces cheddar cheese, sliced
1 ripe tomato, sliced
4 lettuce leaves
4 whole wheat buns
1/4 cup mayonnaise
3 tablespoons BBQ sauce
2 garlic cloves, minced
2 tablespoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon ground cumin
Preheat the broiler in your oven. Place peppers on a baking sheet and set them directly under the broiler, turning them every minute or so until the skin is completely black and charred. Remove the peppers and immediately place them in a large ziplock bag. Let sit for 20 minutes. After 20 minutes, take the peppers out and rub the skins off. Slice off the tops and bottoms, then cut the peppers down the middle. remove the seeds, and chop the peppers. WASH YOUR HANDS!!
Add the turkey, peppers, garlic, green onions, cheddar, egg, panko, salt, pepper and paprika to a large bowl. Gently mixed until just combined and form into 4 equal sized patties. Heat a large skillet over medium-high heat and add olive oil. Add the patties and cook until brown on both sides, about 5 minutes per side. Reduce the heat to low, top each burger with the cheddar and cover. Let sit for 1 minute until the cheese melted.
Assemble the burgers with the buns, the aioli, tomato slices and lettuce. Serve!
Combine mayo, BBQ sauce, garlic, paprika and cumin in a food processor and blend until mixed. With the processor on, steam in the olive oil until the mixture comes together. You can store this in the fridge for about a week.
… I should probably just eat a salad on the side.