Healthy Mexican Turkey Burgers
This turkey burger is not bland and boring! Cilantro, green chile, pinions, cotija, and orange zest flavor the patty. Kick it up a level with an optional orange aioli. Deliciously healthy!
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Ingredients
Blood Orange and Roasted Garlic Aioli
- 1 egg - must be at room temperature (see notes)
- ½ teaspoon dijon mustard
- ¾ 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
The Patties
- ½ onion
- 1 cup cilantro leaves
- ¼ cup pinions - pine nuts
- 2 Hatch or poblano chiles - roasted and diced (see notes)
- ¼ cup crumbled cotija
- zest of 1 orange
- 1 egg - beaten
- ¼ 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
To Serve
- rolls or buns - sliced and grilled until golden brown
- Blood Orange Aioli
- leaf lettuce
- slicing tomatoes
Instructions
- Blood Orange Aioli
- Add the eggs, dijon mustard, roasted garlic, juice and zest 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.
- Remove the lid. Add a bit of salt and pepper to taste, pulse to incorporate. Taste and adjust seasoning if needed.
- The Patties
- To the clean processor bowl, add the ½ 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.
- To Serve - Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty. Enjoy!
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.
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 am reluctant to include macronutrients for this recipe given the variables. I use MyFitnessPal.com, and the figures include 1 small whole wheat bun and 1 tablespoon of olive oil mayonnaise. Macronutrients (approximation only): 537 calories; 30 g protein; 32 g fat; 32 g carbohydrates.
Nutrition
Calories: 537kcal | Carbohydrates: 32g | Protein: 30g | Fat: 32g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com