A friend of mine, DrBBQ, made these in sliders at a BBQ event recently. They were great, so I made them in a larger format.
I served mine with an Herb-Aioli Sauce. Grilled carrots were the side dish.
Lee
Turkey Burgers with Shredded Cheddar and Jalapeno
1 lb ground turkey
1 handful (about a cup) of sharp shredded cheddar cheese
4 jalapenos, minced
Mix it all together and form 4 patties. Season both sides of burgers with whatever you like. Grill over high heat on both sides, till seared, then place burgers over indirect heat for 5 minutes. Let sit for 5 minutes before serving.
Herb-Caper Aioli
Makes about 1/2 cup
Ingredients
Grilled Carrots
8 medium carrots
1/4 cup butter
1 T. balsamic vinegar (or to taste)
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh Italian parsley
Peel carrots and cut the really fat ones in half lengthwise, so the carrots are all about the same thickness. Steam them until they are partially cooked but still crisp, about 10 minutes. Rinse carrots under cold water for at least 10 seconds to stop the cooking. The carrots may be cooked up to this point several hours ahead of serving.
Prepare charcoal or gas grill for direct medium-high heat.
In a small saucepan over medium heat, melt the butter with the vinegar, nutmeg, salt and pepper. Brush the carrots with about half the butter mixture.
Grill until you get charring, 3 to 5 minutes. Move the carrots to a platter, brush them with the remaining butter mixture. Sprinkle the parsley over the top. Serve warm.
I served mine with an Herb-Aioli Sauce. Grilled carrots were the side dish.
Lee
Turkey Burgers with Shredded Cheddar and Jalapeno
1 lb ground turkey
1 handful (about a cup) of sharp shredded cheddar cheese
4 jalapenos, minced
Mix it all together and form 4 patties. Season both sides of burgers with whatever you like. Grill over high heat on both sides, till seared, then place burgers over indirect heat for 5 minutes. Let sit for 5 minutes before serving.
Herb-Caper Aioli
Makes about 1/2 cup
Ingredients
- One tablespoon of capers, chopped, with a bit of the caper juice reserved
- One tablespoon of fresh herb leaves
- One clove of garlic, either grated on a microplane, smushed in a garlic press, or minced
- Four tablespoons mayonnaise
- Juice of half a lemon
- Salt and pepper, to taste
Grilled Carrots
8 medium carrots
1/4 cup butter
1 T. balsamic vinegar (or to taste)
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh Italian parsley
Peel carrots and cut the really fat ones in half lengthwise, so the carrots are all about the same thickness. Steam them until they are partially cooked but still crisp, about 10 minutes. Rinse carrots under cold water for at least 10 seconds to stop the cooking. The carrots may be cooked up to this point several hours ahead of serving.
Prepare charcoal or gas grill for direct medium-high heat.
In a small saucepan over medium heat, melt the butter with the vinegar, nutmeg, salt and pepper. Brush the carrots with about half the butter mixture.
Grill until you get charring, 3 to 5 minutes. Move the carrots to a platter, brush them with the remaining butter mixture. Sprinkle the parsley over the top. Serve warm.
