Makes 6 Turkey Burgers
Ingredients
Sriracha Aioli: Ingredients
1 cups of mayonnaise
1/4 cup Sriracha HOT Chili Sauce (with the roster on it)
1 tablespoon chili garlic sauce (with the roster on it)
1 tablespoon chipotle in adobo (chopped)
1 tablespoon ketchup
1 tablespoon parsley flakes
1 tablespoon Paprika
Caramelized Onions: Ingredients
3 sweet onions
Olive oil for sauté
1-2 teaspoons salt
1 teaspoon salt balsamic vinegar
Artichoke Chutney: Ingredients
1 sweet onion
6 cloves of garlic
1 large red tomato
1 red bell pepper
1 (6 ounce) can/jar of artichokes
Olive oil for sauté
1 tablespoon dried parsley flakes
1 (5.5 ounce) can of V8 vegetable juice
2 tablespoons whole grain mustard
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
Turkey Burger: Ingredients
2 pounds 93% ground white meat turkey
4 ounces shredded pepper jack cheese
¼ cup panko breadcrumbs
¼ cup chopped parsley
1 tablespoon Worcestershire sauce
1 egg
8 slices of medium cheddar cheese
Dash of salt & pepper
For Serving: Ingredients
2 red onions – sliced
Butter lettuce, romaine or red leaf (or choose your favorite)
Dill pickle slices
Avocado slices
Large burger buns of your choice
Instructions
Sriracha Aioli: Instructions (Can be prepared up to 5 days in advance)
Mix the following ingredients together:
1 cups of mayonnaise
¼ cup Sriracha HOT Chili Sauce (with the roster on it)
1 tablespoon chili garlic sauce (with the roster on it)
1 tablespoon chipotle in adobo (chopped)
1 tablespoon ketchup
1 tablespoon parsley flakes
1 tablespoon Paprika
Cool in the refrigerator for up to 5 days.
Caramelized Onions: Instructions (Can be prepared up to 2 days in advance)
Chop 3 onions in half then chop in slices (not onion rings).
in a large sauté pan over medium heat add:
1/3 cup olive oil
Add onions when oil is hot
then add about a teaspoon of salt
Stir occasionally but not too much or it will not brown.
If pan is dry, add oil.
If onions are too dark, turn down the heat.
Add a little water if you want to get some of the brown off the bottom.
After 5 to 7 minutes, turn down the heat.
Continue to cook on low for 15-30 more minutes.
Add I teaspoon of balsamic vinegar.
Add a little more salt.
Cook for a few more minutes.
when ready tilt the pan for a few minutes and separate the remaining olive oil.
Take the onions out.
You can cool in the refrigerator for up to 2 days.
Artichoke Chutney: Instructions (You can prepare the chutney days before)
Finely chop:
1 sweet onion
6 cloves of garlic
1 large red tomato
1 red bell pepper
1 (6 ounce) can/jar of artichokes
Bring 2 tablespoons of olive oil a pan to medium-high heat.
Then add:
1 chopped sweet onion
6 cloves chopped garlic cloves
Sauté for 5-8 minutes or until the onions are translucent.
Then add:
1 chopped large red tomato
1 chopped red bell pepper
1 (6 ounce) can/jar of artichoke hearts chopped
1 tablespoon dried parsley flakes
1 (5.5 ounce) can of V8 vegetable juice
2 tablespoons whole grain mustard
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
Mix well, then bring to a boil.
Simmer for 20 minutes to reduce stirring occasionally.
After boiled down and water has evaporated.
Remove from the heat.
Cool in the refrigerator for at least 2 hours to 2 days.
Turkey Burger: Instructions (uncooked patties be prepared up to 2 days in advance)
In a large bowl mix:
4 ounces shredded pepper jack cheese
¼ cup panko breadcrumbs
¼ cup chopped parsley
1 tablespoon Worcestershire sauce
1 beaten egg
Dash of salt & pepper
The chutney mixture you made earlier
Then add 2 pounds of lean 93% ground white meat turkey.
Mix everything together but don’t over work the meat.
Prepare 6 patties. We use a biscuit mold (cookie cutter) to make a round patty.
If needed, you can store these uncooked patties in the refrigerator for up to 2 days.
Preheat skillet over medium-high heat.
Add olive oil, then after oil is very hot, place your burgers in the pan.
Fry approximately 5 minutes or so and then flip the burger.
Add a slice of sliced medium cheddar cheese and fry 5 minutes or so until done.
USE A MEAT THERMOMETER. DON’T OVERCOOK AND DON’T UNDER COOK.
Cook to 160°F. They will continue to rise to 165°F after removing from the grill.
DON’T OVERCOOK. IT WILL DRY OUT AND WASTE ALL THE WORK YOU JUST DID.
Toast the burger buns while the burgers are frying.
Serve with:
Sriracha Chipotle Aioli
Tomato slices
Lettuce
Caramelized onions
Avocado slices
Pickles
This recipe goes great with our sweet potato fries.
