Thai Turkey Burgers

I love Thai food. I love burgers. So, I thought this recipe could be a good one when I came across it. As you know, I am a stickler for adding moisture to turkey burgers so they do not dry out, and this recipe has a great paste of shallot, cilantro, ginger, jalapeno and fish sauce. The fish sauce really gives it great moisture – then the spicy mayo gives another great element.

Instead of Sriracha I used a sweet spicy sauce (called sweet chili sauce) so I would recommend using whatever Asian sauce you have, really!

I made this with an Asian slaw I came up with on a whim. I just took a bag of pre-cut slaw and added a dose of the sweet/hot Asian mayo to it along with some cilantro and ground peanuts. Tasted great!

We will be making this one again. It is a great twist on burgers (and is healthier than beef!). Thanks to Food & Wine for this great recipe!

THAI TURKEY BURGERS
4 Servings

1 small shallot, quartered
2 tablespoons chopped cilantro
Two 1/4-inch-thick slices of peeled fresh ginger
1 jalapeño, stemmed and seeded
1 1/2 tablespoons Asian fish sauce
1 1/4 pounds ground turkey
Vegetable oil, for brushing
1/4 cup mayonnaise
1 teaspoon Sriracha or other Asian hot sauce
4 brioche or kaiser rolls, split and toasted
Bread-and-butter pickles, lettuce, mint leaves and chopped peanuts, for serving

In a mini food processor, pulse the shallot, cilantro, ginger and jalapeño with the fish sauce until chopped. Transfer the mixture to a bowl and knead in the turkey. Using slightly moistened hands, form the meat into four 4-inch patties, about 3/4 inch thick.

Light a grill or preheat a grill pan. Brush the burgers with oil and grill over moderately high heat, turning once, until golden and crusty and just cooked through, 8 to 10 minutes.

In a small bowl, combine the mayonnaise with the Sriracha. Spread the mixture on the rolls. Top with the burgers, pickles, lettuce, mint and peanuts, close and serve.

Turkey Chili

There is always that recipe that you are known for – the one your friends always ask you to bring over without fail. For my husband, it is his turkey chili – our game time favorite.

I must preface this by saying we love sports in our household. I wouldn’t consider myself a tom boy, but growing up, my father and I always watched football and basketball. And now, with the dawn of fantasty football, I cannot get enough (combining my competitive nature and love of football is a dangerous combination!). My husband, like most husbands, loves any and all sports. But, he has a special love for those associated with his hometown of Cleveland.

So, when the Browns are playing, you better believe we will be going to a get together – and you better believe my husband will be bringing his chili, the perfect football food.

My husband won’t let me blog this one without giving credit to the true recipe originator – his friend Greg Fisher.

Enjoy, and go Browns!

TURKEY CHILI
Serves 4

1 lb ground turkey
1 onion
2 cloves of garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons hot sauce
1 can whole or diced tomatoes
1 can red kidney beans
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon cocoa

Heat up ground turkey with onion and garlic, brown meat. Drain fat. Put in bigger pot and stir in remaining ingredients, simmer for an hour or more.

Grilled Turkey Burgers with Cheddar and Smoky Aioli

Anyone who has tried to substitute beef for turkey in a burger knows that keeping it moist can be a bit challenging. Sure, it is by far healthier, but can you still get a good flavor?

I will admit, I was starting to give up, until I found this recipe in Bon Appetit. Added to the turkey is a smoky aioli which gives the burgers amazing moistness and flavor. Give this one a whirl if you aren’t a fan of the healthier turkey burger – it might make you a believer.

GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Serves 4

1/2 teaspoon cumin seeds (or use ground)
1/2 teaspoon coriander seeds (or use ground)
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 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. 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. Top each with dollop of aioli and whatever else you would like on your burger. Cover burgers with bun tops.