Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli
User Reviews
5
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Jalapeño Cheddar Turkey Burgers with BBQ Aioli
Description
The recipe involves roasting jalapeño peppers under the broiler until charred, then peeling and chopping them to add to the turkey mixture, which includes cheddar cheese, garlic, and green onions. The mixture is gently combined and shaped into patties, then cooked in olive oil on the stovetop until browned on both sides and topped with cheddar to melt. The smoky BBQ aioli, made from mayonnaise, BBQ sauce, garlic, olive oil, smoked paprika, and cumin, complements the turkey burgers by adding richness and a subtle smoky flavor. Assembling the burgers with fresh tomato slices, lettuce leaves, and whole wheat buns results in a balanced burger with smoky, savory, creamy, and fresh elements. The use of lean turkey provides a lighter alternative to beef without losing flavor through the roasted jalapeños and cheddar.
This burger fits well as an entree for lunch or dinner and can be paired with sides like salad or roasted vegetables. The smoky and mild spicy notes from the jalapeños make it distinctive without overwhelming heat, making it suitable for those who tolerate mild spice.
Ingredients
- 2 jalapeno pepper
- 1 pound ground turkey I use 94% lean, lean
- 2 garlic minced, cloves
- 2 green onion sliced
- 2 ounces cheddar cheese freshly grated
- 1 egg lightly beaten, large
- 1/4 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 ounces cheddar cheese sliced
- 1 tomato sliced, ripe
- 4 lettuce leaves
- 4 Whole Wheat Bun
BBQ aioli
- 1/4 cup mayonnaise
- 3 tablespoons BBQ sauce
- 2 garlic minced, cloves
- 2 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cumin ground
Instructions
- 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!
BBQ aioli
- 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.
User Reviews
Overall Rating
5
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