Since I had half of a package of ground turkey left from dinner last night, I decided these turkey burgers sounded perfect. I started with making the smoky aioli by combining homemade mayonnaise with ground cumin, ground coriander, olive oil, lemon juice, smoked paprika, and a minced clove of garlic. I added some of the aoili in to the ground turkey and combined everything really well before making two patties. I covered the burgers and let them hang out in the refrigerator for a couple of hours. I also made another batch of hamburger buns which really are perfect. It's hard to describe how tender they are and yet still hold up to a burger.
Gerry grilled the burgers outside as well as a couple of red onion slices which were both brushed with olive oil and seasoned with salt and pepper before going on the grill.
He also toasted the hamburger buns for the last minute or so that the burgers and buns were grilling. Once done, they were topped with the grilled onion slices and a good spoonful of the smoky aioli sauce. These were fabulous burgers! I actually made a half recipe and it worked out great.
Adapted from Cook Like a Champion; originally adapted from Bon Apetit, Augusut 2009
Turkey Burgers with Smoky Aioli
1/2 cup mayonnaise
2 tablespoons extra virgin olive oil, plus more for brushing
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove minced
1 pound ground turkey
1 small red onion, sliced into 4 1/3-inch slices
4 hamburger buns
Whisk mayonnaise, olive oil, lemon juice, garlic and spices together in a small bowl. Add salt and pepper to taste.
Place turkey in a medium bowl and gently mix in 2 tablespoons aioli. Form into 4 equal patties and use your thumb to form a small indention into the center of the burger.
Preheat the grill or a grill pan to medium-high.
Brush onions and turkey burgers with olive oil and sprinkle with salt and pepper. Grill for 5 minutes per side for each.
Place the burger on the bun and top with aioli, grilled red onion and greens.