Turkey burgers don’t have to be bland and boring! The Mexican flavors in my Super Healthy Turkey Burgers With Blood Orange Aioli will convince you…
Healthy food and fitness are equal contributors to a healthy lifestyle. Consequently, my cooking is focused on lean protein sources, lots of fresh fruits and vegetables, healthy fats, whole grains, and minimally or unprocessed foods. I occasionally have to have a burger, but we rarely eat beef. Plain ground turkey formed into a patty isn’t very appealing in my opinion. However, it does make a lean, healthy base for Super Healthy Turkey Burgers With Blood Orange Aioli. I hope this has you smiling! 😀
Had I given in to the discouragement I felt in bringing this recipe to completion, you might not be reading it right now. I felt like “Murphy” was my middle name this past weekend when I was attempting to finalize the ingredients and quantities, and photograph the finished burger. After a week with a kitchen torn apart by a new enamel paint job for our cabinets, and a 25 mile bike tour Saturday morning early, I really felt the pressure to get this done. I had no problem with the turkey mixture, but I couldn’t get the aioli to emulsify. After 2 failed batches, I grabbed the jar of olive oil mayonnaise in my refrigerator, added a bit of blood orange juice and zest to it, and fed my very patient husband dinner at 9:00 p.m. Keep in mind it was technically 10:00 as clocks were to be set forward. This at least allowed me to evaluate the flavor combination of the blood orange mayonnaise with the spicy burger. It was delicious!
You may encounter many defeats, but you must not be defeated. In fact, it may be necessary to encounter the defeats, so you can know who you are, what you can rise from, how you can still come out of it.
~~ Maya Angelou
Not to be defeated by the “epic fail” on Saturday, I set about conquering the blood orange aioli on Sunday… OH MY GOSH! I thought Saturday’s disaster was a fluke. NOT. I went through another 6 eggs and 2 more cups of oil before I finally produced a lovely, silken batch of citrus and garlic infused aioli! Having made homemade mayonnaise and aioli for over 30 years, I am still puzzled as to what the source of the problem could have been. Once again, my prince charming (Mark) helped me get a couple of really nice photos before wolfing down a delicious burger… I’m a lucky girl.
A good food processor is a very important kitchen appliance. I use my Cuisinart food processor frequently, and always when I am making a ground mixture like this one. I make the blood orange aioli first, and leave it in the refrigerator until I’m ready to assemble the burgers. I then combine the ingredients for the burger mixture, and prep the tomato and red leaf lettuce. While the burgers cook – about 4 to 5 minutes per side – I brush the buns lightly with olive oil and toast them. Generously spread both buns with the delicious aioli, add the lettuce, tomato, and patty, and dig in! The burger is delicious with kale chips (easy and healthy!), or a mango and avocado salad. Pair the turkey burgers with a farmhouse saison or a crisp rosé. If you prefer a red wine, a pinot noir would be a nice option…
How does my Super Healthy Turkey Burger With Blood Orange Aioli sound to you? If your only experience with a turkey burger is one of those plain turkey patties from the freezer section at the supermarket, you should definitely give this recipe a try. If you try it, please take a moment to provide feedback through my “comments” section at the bottom of the page… I love hearing from my readers!
Super Healthy Turkey Burgers With Blood Orange Aioli
Blood Orange and Roasted Garlic Aioli
- 1 egg must be at room temperature (see notes)
- 1/2 teaspoon dijon mustard
- 3/4 cup neutral or olive oil*
- 3 cloves roasted garlic mashed to a paste (see notes)
- zest and juice of 1 blood orange 2 teaspoons
- salt/pepper to taste
- 1/2 onion
- 1 cup cilantro leaves
- 1/4 cup pinions pine nuts
- 2 Hatch or poblano chiles roasted and diced (see notes)
- 1/4 cup crumbled cotija
- zest of 1 orange
- 1 egg beaten
- 1/4 cup panko
- 1 pound 85% ground turkey (see notes)
- 2 teaspoons ground cumin
- 1 tablespoon mexican oregano leaves
- 3 cloves garlic minced
- 1 teaspoon sea salt
- a few grinds pepper
- rolls or buns sliced and grilled until golden brown
- Blood Orange Aioli
- leaf lettuce
- slicing tomatoes
Blood Orange Aioli
Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy.
Using the chute on the processor (yes, this is a requirement,) pour the oil in a thin, steady stream while the processor is in the locked "on" position. This process allows the eggs to emulsify the oil.
Add the orange juice and zest, and garlic paste. Pulse to combine.
Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed.
To the clean processor bowl, add the 1/2 onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl.
Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined.
Add the pinions. Pulse a couple of times so that pinions are just slightly chopped.
Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don't wreck the texture by combining all of the ingredients in the food processor!
Divide ground turkey mixture into 4 large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn't tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties.
Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.
* See Notes
If your egg is still cold, it may not emulsify. You can set the egg in a bowl of hot water to speed the process. I use extra virgin olive oil, but some people prefer a more neutral flavor. Try pure olive oil, safflower, canola, etc. if you prefer. Aioli is a mayonnaise seasoned with garlic.
I prefer to roast a bulb of garlic, and use those cloves, as the taste is mellower. You can substitute raw. See How to Roast Garlic in Quick and Easy Ways on Cook Novel. Either way, use a mortar and pestle to make a paste.
Substitute any orange for the blood orange if not available.
I specified 85% lean ground turkey. You can trim calories by using leaner ground turkey. I feel like the burgers need a little fat. Your choice. Due to variables like your choice of rolls or buns, amount of aioli, etc.
I thought am reluctant to include macro nutrients for this recipe given to variables. I use MyFitnessPal, and the figures include 1 small whole wheat bun and 1 tablespoon of olive oil mayonnaise. Macronutrients (approximation): 537 calories; 30 g protein; 32 g fat; 32 g carbohydrates.