HAMBURGERS W/ POBLANO PESTO AIOLI

HAMBURGERS W/ POBLANO PESTO AIOLI image

Categories Beef

Yield 6 burgers

Number Of Ingredients 17

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2 egg whites, lightly beaten
2 T. olive oil
1 T. whipping cream or heavy cream
1 t. kosher salt
1 t. curry powder
1 t. chili powder
1 t. freshly groun black pepper
1 t. minced garlic
2 lbs. ground beef, uncooked
1/3 C. finely chopped red onion
1/4 C. fine dry bread crumbs or 3/4 C. soft bread crumbs
3 fresh jalapeno chile peppers, seeded and finely chopped
3 T. snipped fresh chives
6 slices Monterey Jack cheese with jalapeno peppers
6 lg. hamburger buns, split and buttered
1-1/2 C. shredded iceberg lettuce
6 dill pickle spears

Steps:

Prepare the Poblano Pesto Aioli (see recipe filed separately). Store covered in the refrigerator. In bowl, mix egg whites, oil, cream, salt, curry, chili powder, pepper and garlic. 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" thick round patties. Grill burgers. During the last 1 min. of cooking, top burgers with cheese and grill buns, buttered side down for about 30 sec. to 1 min. or until lightly toasted. To serve, spread about 2 T. of the Poblano Pesto Aioli on each bun, spreading on top and bottom. If you like, top with shredded lettuce.