Best Grilled Turkey Burgers With Cheddar And Smoky Aioli Recipes

BEST-EVER GRILLED TURKEY BURGERS

Steps:

• or large plate with parchment paper, wax paper, or aluminum foil. Set aside.
• Arrange a few paper towels out on a cutting board, set a box mixer on top. Run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the turkey burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels & wring out the moisture over the sink.
• Add the ground turkey, grated onion, garlic, mayonnaise, Worcestershire sauce, kosher salt & ground black pepper to a large bowl. Using your hands, mix until just combined. Overworking the turkey burger mixture will lead to tough burgers; take care not to overmix.
• Divide the turkey burger mixture into 4 even portions, about 1/3 pound (5.3 ounces) each. Lightly coat your hands in oil (or mist with nonstick cooking spray) & form each portion into a 1-inch thick patty. The mixture will be very wet at this point, so there's no need to fuss over making your burgers look perfect - just aim for forming them into the general shape & size you're after. Set them on the prepared baking sheet.
• the turkey burgers: Transfer the baking sheet with the turkey burger patties to the freezer. Chill for at least 20 minutes.
• Meanwhile, as the turkey burgers chill, preheat the grill for medium-high direct heat grilling, about 450 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates.
• Remove the turkey burgers from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Firmly press each turkey burger patty down onto the prepared grill grates. Grill the turkey burgers for 6 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 160 degrees F. If you'd like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time.
• Allow the turkey burgers to rest for a few minutes (residual heat will increase the internal temperature to 165 degrees F) before serving as desired. Enjoy!

GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI

Steps:

• 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 and sprinkle with sesame seeds.
• (* 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.