• Grilled Turkey Burgers with Poblano Aioli

It is almost time for the Forth of July and the great summer past time of the family cookout. This holiday weekend we are mixing together a big batch of our Edamame Garden Salad and baking up some Strawberry Rhubarb Crisp. We can’t wait! For a savory twist on the classic burger cook up Grilled Turkey Burgers with Poblano Aioli. The warming favors of curry and spicy peppers really shine in this dish. We like to serve these burgers with Baked Zucchini Sticks, serving extra Poblano Aioli as a dipping sauce for the sticks. Yum! Tip: When handling spicy peppers, avoid direct skin contact with the peppers as much as possible. Spicy peppers contain volatile oils that can irritate skin and eyes. When working with hot peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash hands well with soap and water and avoid touching your eyes.


Grilled Turkey Burgers with Poblano Aioli


1/4 cup finely ground Simply Sunny Multi-Grain Tortilla Chips

1 egg

1 tablespoon coconut milk or regular milk

1/3 cup finely chopped red onion

3 tablespoons snipped fresh chives

1 small to medium jalapeño pepper, seeded and finely chopped

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon chili powder

1 teaspoon ground black pepper

1 teaspoon minced garlic

2 pounds ground turkey

For Poblano Aioli

1 medium fresh poblano pepper

1 cup mayonnaise

1 1/2 tablespoons lemon juice

1/2 t clove minced garlic

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil

2 tablespoon grated parmesan cheese or dairy free alternative

2 tablespoons minced fresh cilantro leaves


Prepare Poblano Aioli (recipe below). Store, covered, in the refrigerator.

In a bowl, combine ground Simply Sunny Multi-Grain Tortilla Chips, egg and coconut milk. Stir and allow to sit for 5 minutes. Add onion, chives jalapeño pepper, salt, curry powder, chili powder, pepper, and garlic, mixing well.

Add ground turkey to onion mixture. Blend well until all seasonings are well distributed in the meat. Shape turkey mixture into six 3/4-inch-thick round patties.

For a charcoal or gas grill, grill the patties on the preheated, well-oiled rack of a covered grill directly over medium heat, turning once halfway through grilling, until meat is no longer pink and cooked through.

To serve, place each burger on a bead of greens and spread 1 to 2 tablespoons of Poblano Aioli on each burger. The Poblano Aioli is also a wonderful spread on toasted hamburger buns, if you use them.

Make ahead tip: After shaping patties, place on a waxed paper-lined baking sheet and cover with another piece of waxed paper. Chill up to 24 hours before grilling.

Poblano Aioli

Roast poblano pepper: quarter pepper, removing seeds and membranes. Place pepper pieces on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Wrap foil around roasted pepper and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Pell will easily remove. Peel pepper pieces, discarding peel and coarsely dice peeled pepper.

In a small bowl combine mayonnaise, parmesan cheese, cilantro leaves, lemon juice, garlic, salt and black pepper. Whisk in oil.

When oil is incorporated into the mayonnaise, stir in diced poblano pepper, parmesan and cilantro. Cover and chill in the refrigerator for at least 30 minutes to combine flavors. For longer storage, store, covered in the refrigerator for up to 1 week. Makes about 1 1/2 cups.

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