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- 1/2 teaspoon coriander seeds
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons smoked paprika
- 1 pound ground dark-meat turkey
- 4 1/3-inch-thick red onion slices
- 1 large or 2 small red bell peppers, quartered
- 4 slices white cheddar cheese or Monterey Jack cheese
- 4 sesame-seed hamburger buns
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
Nutritional ContentOne serving contains the following: Calories (kcal) 657.7 %Calories from Fat 61.6 Fat (g) 45.0 Saturated Fat (g) 10.7 Cholesterol (mg) 109.0 Carbohydrates (g) 24.7 Dietary Fiber (g) 2.0 Total Sugars (g) 3.9 Net Carbs (g) 22.7 Protein (g) 35.8Reviews Section
Grilled Turkey Burgers with Cheddar and Smoky Aioli
Let’s talk about paprika for a minute. Paprika comes from a wide variety of places ranging in color from deep reds to oranges. It can be sweet, it can be spicy but overall it adds a great smoky flavor and vibrant color to your dish.
While everyone loves a good, greasy cheeseburger I was in search of something slightly lower in fat and calories and found this recipe from Bon Appétit. I’ve adapted it slightly but it offers a great flavor combination for a satisfying turkey burger.
Start by making the aioli: Combine the cumin, coriander, mayonnaise, olive oil, lemon juice, paprika and garlic in a bowl and whisk until combined. Season the aioli with salt and pepper and set to the side.
Prepare the turkey meat by combining the meat along with the egg and bread crumbs in a bowl. Add 2 tablespoons of the aioli and mix until well combined. Form 4 patties from the meat and using your thumb, make a small indentation in the center of each burger. Sprinkle the patties with salt and pepper and then place them on your preheated grill.
Cook the patties until no longer pink in the center and add the cheese during the final minutes of cooking to melt it. Brush the red onion with olive oil and place on the grill for 3-4 minutes.
Place 1 turkey burger on the bottom half of each bun and top with the onion, tomato and lettuce. Spread the remaining aioli on the tops of each bun and serve.
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 ½ minutes . Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes . Turn over grill until almost cooked through, about 4 minutes . Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
- Prep: 40 mins
- Cook: 2 hrs 30 mins
- Yields: 8-10 Servings
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How long do I need to grill?
Please remember this is a guide, all grills are different and all burgers vary in size and thickness. The key to testing the doneness of a burger is measuring the internal temperature with an Instant Read thermometer. Place patties on the grill over direct heat. Cook to your desired doneness:
For Rare burgers, cook for 4 minutes total (125°F)
For Medium-Rare burgers, cook for 5 minutes total (135°F)
For Medium burgers, cook for 6 to 7 minutes total (145°F)
For Well-Done burgers, cook for 8 to 9 minutes total (160°F)
Flip burgers only once during cooking process. Do NOT press down on the patties at any time.
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