Hamburgers W Poblano Pesto Aioli Recipes

TURKEY BURGERS WITH POBLANO PESTO AIOLI

Steps:

• For Poblano Pesto Aioli: Quarter the poblano pepper, removing seeds and membrane. Place pepper pieces on a foil- lined baking sheet and roast in a 450° oven for 20 to 25 minutes or until skins char. Bring up the edges of the foil and seal around the pepper. Let stand 20 minutes.
• Peel off and discard pepper skins. Place peeled pepper pieces in a food processor. Add Parmesan cheese, cilantro, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process with on/off pulses until almost smooth. With processor running, slowly add vegetable oil in a thin, steady stream.
• Transfer mixture to a medium bowl. Stir in mayonnaise. Cover and chill until ready to use (up to 1 week).
• For Turkey Burgers: In a medium bowl, combine egg whites, olive oil, cream, 1 teaspoon kosher salt, the curry powder, chili powder, 1 teaspoon black pepper and 1 teaspoon minced garlic. Stir to combine; set aside.
• 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-inch-thick round patties.
• Grill the patties on the well-oiled rack of a covered charcoal or gas grill directly over medium heat for 14 to 18 minutes or until no longer pink (165° F), turning once halfway through grilling. During the last minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted.
• Serve burgers on toasted buns topped with chopped lettuce and Poblano Pesto Aioli.

PESTO HAMBURGERS

Steps:

• Shape beef into four 3/4-in.-thick patties. Season with salt and pepper. In a large skillet, cook patties over medium heat until meat is no longer pink, about 5 minutes on each side. , Top each burger with a slice of cheese, 2 tablespoons pesto and pepper strips. Reduce heat; cover and simmer until cheese is melted, about 2 minutes. Serve on buns.