Why eat out when you can stay at home : Turkey Burgers with Poblano Pesto Aioli

I was a girl on a mission to make juicy, flavorful turkey burgers using fresh ingredients, especially since over the years I've had several failed attempts!  

The second part of Val's bday dinner was recreating the delicious turkey burgers from one of our favorite local restaurant and since this was a special  birthday meal, I wanted to make that magic at home!!  

          I figured the restaurant wouldn't hand over their recipe.. so I went on a blogging mission and found an alternative recipe that I've adapted below & if you ask me... it gives the orginal a run for it's money!

The flavor is on another level!! This was very easy and the best part is the prepared burger meat freezes really well and tastes just as amazing the 2nd time around. Usually after enjoying one; we crave the 2nd burger within a few days!  This recipe is for 4 patties but if you're really hungry you could for sure make 2 meaty burgers. 

These are a great alternative to your standard hamburger that
make you say out loud  "Hey, turkey burgers aren't so bad after all"

Hope you enjoy!

Turkey Burgers with Poblano Pepper Aioli

Ingredients

Poblano Pesto Aioli ( Recipe Below)
1/2 egg whites, lightly beaten
1 tablespoons olive oil
1/2 tablespoon whipping cream or heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1 pound ground uncooked turkey
1/3 cup finely chopped red onion
1/4 cup fine dry bread crumbs or 3/4 cup soft bread crumbs
1 fresh jalapeno pepper,* seeded and finely chopped (or canned green chiles are a great non spicy alternate)
1 Tablespoons snipped fresh chives
1 Tablespoon of Cilantro
2-4 slices Pepper Jack cheese
2-4 large hamburger buns, split and buttered
1 1/2 cups shredded iceberg lettuce (optional)

I highly suggest starting off with preparing the Aioli. The hardest part for me was figuring out how to roast poblano peppers... but don't you worry! I have created a step by step guide to make it super easy. 
I am not a huge fan of spicy food but roasting the poblanos really mellowed the spice factor and added just enough heat to satisfy us both!

Poblano Pesto Aioli 

Ingredients:

1-2 medium poblano pepper or 1 Large (Check out " How to roast poblano peppers step by step below)
1/3 cup grated parmesan cheese
1/4 cup fresh cilantro leaves

3 Tablespoons lemon juice
1 Tablespoon almold slivers, toasted (if you're fancy use pine nuts)
1 clove garlic, quartered
1/4 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
2 tablespoons Olive Oil
1 1/2 cups mayonnaise (I used a little extra the thicken it up. Essentially it was the entire small jar)

* Note: This is enough for 6.. but we love using extra as a tasty dip for our fries, it keeps for 1 week when stored properly! 

How to Roast Poblano Peppers

Ingredients: 

Poblano Peppers & EVOO (told you it was easy!) 
 * First off get the poblanos roasting, this was the most time consuming step but it was well worth it.

Step 1: Preheat oven to 350 degrees, wash and pat dry the peppers.

Step 2: Cut the stem out of the pepper and gently pull, this is one of the easiest ways to remove the bulk of the seeds.

  

Step 3: Slice down the center of the pepper. Gently pull the pepper apart to have enough space to make a few more slices to create 3 or 4 pieces. 

Step 4: Once you have the peppers sliced, use a spoon to scrape out the seeds.. you can use your hands, but if you have sensitive skin the heat from the peppers can cause irritation.

* You don't need to slice them too thin, roasting = shrinkage

Step 5: Lay the sliced, seedless peppers onto a baking sheet & drizzle with EVOO. I just poured from the bottle and lightly coated each one. This was a new step I added in and this made the next step 1,000 times easier!

Step 6: Put the poblano peppers into the oven for about 15-25 mins at 350 degrees and watch the magic happen!

Step 7: Take the poblanos out of the oven and let rest. 

Step 8: After the peppers have cooled, gently pull and remove the blistered skin from the pepper. Set aside.

           *see alternate methods  to peel the peppers below

Alternative Methods:

Some people take the peppers, set them in a glass bowl covered with a plate or towel and allow the pepper to steam for 15mins to help the skin pull apart.

Another method is to rinse the pepper under cool water to loosen the skin. 

...... I forgot to do both steps and just let them cool down. In my opinion putting the EVOO on the peppers before cooking eliminates the need to do the steaming step but it doesn't hurt to try if you're feeling adventurous!  

Note* I didn't have pine nuts and didn't feel like buying a jar for $13.00 for 1 Tablespoon, so I used slivered almonds as an alternative and toasted in the oven at 350 for 3-4 mins.

Step 9: In a food processor or blender, combine poblano pepper, cilantro, Parmesan cheese, lemon juice, almonds, garlic, salt and black pepper. Pulse until almost smooth.

         

Step 10: With the processor or blender running, slowly add oil in a thin, steady stream.

Step 11: Transfer poblano mixture into a medium bowl. Stir in mayonnaise. Cover and chill in the refrigerator for at least 30 minutes. Store, covered, for up to 1 week. Makes 2 cups.

 

The best turkey burger you'll ever make

 Step 1: In a medium bowl, combine egg whites, oil, cream, salt,chili powder, black pepper and garlic; stir to combine.

Step 2: In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives.

Step 3: Fold egg white mixture into turkey mixture; mix well. 

Step 4: Shape into patties. 

Cooking Methods:

 We've cooked these outside on the charcoal grill & inside on the foreman, 

both methods were great!

Either way you cook them, just make sure it's a well oiled grill/pan to avoid sticking.

If you're ready to cook: get these little guys on the grill right away! It took about 15-20 mins or 7-10 per side flipping once (depending on the thickness) or until no longer pink (165 degrees) 

If you're preparing them for later but plan on cooking tonight: Press another layer of plastic wrap on top and set in the fridge until you're ready to cook. Follow the method above.

If you're saving them for later: Shape the patties,pop them into a freezer bag laying flat until frozen.

When it's time to defrost, I suggest going old skool and tossing the bag into a bowl/sink of water. 

(Note: This doesn't take very long this will eliminate the gross cooked meat issue you may run across when defrosting in the microwave)

Last step for the cheese lovers

During the last 2 minutes, top burgers with cheese. 

To enhance the flavor grill buns (optional) buttered side down, over low heat for 30 seconds to 1 minute or until just lightly toasted. 

These patties do not shrink very much, so make sure the bun will fit!! We learned the hard way:)

 
To serve, spread about 2 tablespoons of Poblano Pesto Aioli.. or more on each bun top.

I suggest making sweet potato, crinkle cut or even tator tots for the side. Oh and a pickle on the side really ccompletes the meal

Give this recipe a try, especially if you're looking to reduce your red meat consumption. I promise you WON'T be disappointed:)

My chive gnome courtesy of our amazing gnome fairy neighbor Mary:)