Recipes

California Turkey Burgers with Garlic Aioli

What gives this turkey burger its “California” status? Try pepper jack cheese, abundant avocado, alfalfa sprouts and our Creamy Garlic Sauce, all loaded onto a tender homemade turkey patty. Grill a batch of these up for your next outdoor gathering, and enjoy the flavors of The Golden State.

Ingredients

Turkey Burgers

2 pounds ground turkey
4 teaspoons Armanino Creamy Garlic Sauce
2 large eggs
½ cup panko breadcrumbs
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Toppings

1 cup mayonnaise
4 teaspoons Armanino Creamy Garlic Sauce
¼ teaspoon ground black pepper
8 hamburger buns
8 slices pepper jack cheese
8 large lettuce leaves
2 large tomatoes, sliced
1 medium red onion, thinly sliced
2 avocados, peeled & sliced
4 ounces alfalfa sprouts

Directions

In a medium bowl, combine the ground turkey, creamy garlic sauce, eggs, breadcrumbs, salt, pepper and red pepper flakes. Mix until just combined.
Divide the mixture into eight equal patties and shape into burgers about ½” large than your buns.
Refrigerate at least 30 minutes. Burger patties can be made up to a day ahead or frozen for 2 months, tightly wrapped.
For the garlic aioli, combine the mayonnaise, creamy garlic sauce and pepper. Refrigerate until needed. Can be made several days ahead.
Preheat grill to medium-high and oil the grate to prevent sticking. For a charcoal grill, when the charcoal is fully lit and covered in gray ash pour the coals across half of the grill and leave the other half empty. For a gas grill, turn half the burners to medium. If your gas grill only has one set of burners, turn to medium.
When the grill is ready, lightly brush or spray both sides of the burger patties with vegetable oil and place on the preheated grill.
Cover and cook for 4-5 minutes. Do not move during cooking. The burgers are ready to turn when they release easily and you see grill marks.
Carefully, with a metal spatula, turn the burgers, close the lid and cook for another 4-5 minutes until cooked all the way through (160°F on a thermometer). Do not overcook or the burgers will be dry. In the last minute of cooking, top with a slice of cheese, cover and continue cooking until melted. Remove from the grill.
Serve hot on buns with lettuce, tomato, red onion, avocado, alfalfa sprouts and a smear of the garlic aioli.

Chef’s Tips

The key to a good turkey burger is to remember it is a very lean meat and goes from perfect and moist to overcooked and dry if you’re not paying attention. Season well and grill until just cooked through, 160°F on an instant read thermometer.
Alfalfa sprouts seem from another generation but they add great flavor and nutrients to sandwiches and salads. Look for them at farmers markets or health food grocery stores. They’re also very easy to sprout on your own in a mason jar with seeds purchased online. Don’t just limit yourself to alfalfa – radish, broccoli, pea, lentils and mung beans all make delicious sprouts as well.
Ground chicken can be easily substituted for the turkey or you can grind your own. Just pulse turkey thighs in a food processor until well ground.