Moroccan-Spiced Turkey Burgers with Cheddar + Smoky Aioli

12 Apr

I don’t know if you noticed but…the WEATHER was amazing today. We have a few nice days ahead of us this week, and I figured that some people might be interested in breaking out their grill for the first time this season. Really, nothing is better than a good turkey burger on the grill for dinner on a night like this.

As I was perusing for interesting turkey burger recipes, my eye of course landed on this Moroccan-spiced one. If you know my tastes, you know that Moroccan spices rank high on my list of favorite flavors and I am always thrilled to see them in unusual places, like pizzas, or these burgers.

All my different pursuits lately have been keeping me extremely busy, so a recipe that is quick is always a plus. These burgers take about 40 minutes from start to finish. An IDEAL weekday dinner.

 

Moroccan-Spiced Turkey Burgers with Cheddar + Aioli

Makes 4 burgers

Ingredients:

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil plus additional for brushing

2 teaspoons fresh lemon juice

1 1/2 teaspoons smoked paprika

1 garlic clove, pressed

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 extra sharp cheddar cheese

4 sesame-seed hamburger buns

Arugula

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.

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.

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 3 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 2 minutes 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 enjoy!

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