Turkey Burgers with Poblano Pesto Aioli
Recipe from Midwest Living



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Servings: 6
Serving size: 1  sandwich with 2 Tbsp. aioli
Prep Time: 25 mins
Related Categories: Grilling, Turkey
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Ingredients
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    Poblano Pesto Aioli
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    2   
    egg whites, lightly beaten
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    2   tablespoons 
    olive oil
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    1   tablespoon 
    whipping cream or heavy cream
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    1   teaspoon 
    kosher salt
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    1   teaspoon 
    curry powder
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    1   teaspoon 
    chili powder
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    1   teaspoon 
    ground black pepper
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    1   teaspoon 
    minced garlic
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    2   pounds 
    ground uncooked turkey
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    1/3  cup 
    finely chopped red onion
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    1/4  cup 
    fine dry bread crumbs or 3/4 cup soft bread crumbs
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    3   
    fresh jalapeno peppers,* seeded and finely chopped
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    3   tablespoons 
    snipped fresh chives
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    6   
    slices Pepper Jack cheese
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    6   
    large hamburger buns, split and buttered
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    1 1/2  cups 
    shredded iceberg lettuce
Poblano Pesto Aioli
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    1   
    large fresh poblano pepper
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    1/3  cup 
    grated parmesan cheese
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    1/4  cup 
    fresh cilantro leaves
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    3   tablespoons 
    lemon juice
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    1   tablespoon 
    pine nuts, toasted
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    1   
    clove garlic, quartered
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    1/2  teaspoon 
    kosher salt
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    1/4  teaspoon 
    freshly ground black pepper
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    2   tablespoons 
    vegetable oil
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    1 1/2  cups 
    mayonnaise


Directions
1.
Prepare the Poblano Pesto Aioli. Store, covered, in the refrigerator.
2.
In a medium bowl, combine egg whites, oil, cream, salt, curry, chili powder, black pepper and garlic; stir to combine.
3.
In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4-inch-thick round patties.
4.
For a charcoal or gas grill, grill the patties on the well-oiled rack of an covered grill directly over medium heat for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. During the last 1 minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted.
5.
To serve, spread about 2 tablespoons of Poblano Pesto Aioli on each bun top and top with about 1/4 cup shredded lettuce. Place a burger on each bun bottom and secure top to bottom with a long pick.
Poblano Pesto Aioli
Poblano Pesto Aioli:

1.
To roast poblano pepper, quarter the pepper, removing seeds and membranes. Place pepper pieces on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and coarsely chop.
2.
In a food processor or blender, combine poblano pepper, Parmesan cheese, cilantro leaves, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process or blend with on/off pulses until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream.
3.
Transfer poblano mixture to 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.

Note
  • *Handling Hot Peppers: Because jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapeno as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapeno, wash your hands well with soap and water.
Make Ahead Tip
  • Place patties on a waxed paper-lined baking sheet and cover with another piece of waxed paper. Chill up to 24 hours.
Nutrition information
Per Serving: cal. (kcal) 733, Fat, total (g) 49, chol. (mg) 152, sat. fat (g) 15, carb. (g) 29, Monosaturated fat (g) 9, Polyunsaturated fat (g) 16, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 4, pro. (g) 44, vit. A (IU) 1053.37, vit. C (mg) 31.63, Thiamin (mg) 0.41, Riboflavin (mg) 0.51, Niacin (mg) 12.53, Pyridoxine (Vit. B6) (mg) 0.97, Folate (µg) 71.49, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 1102, Potassium (mg) 552, calcium (mg) 346, iron (mg) 4.04, Percent Daily Values are based on a 2,000 calorie diet
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