Tonight I decided to revisit a turkey burger recipe from one of my Kripalu cookbooks. Kripalu is the yoga/health/wellness center in Massachusetts that I try to visit every year. (It’s my happy place :)) This recipe has several steps, but it comes together quite quickly. I’ve also included a recipe for a roasted red pepper and garlic aioli to serve with the burgers.
Loaded Turkey Burgers
*Saute 1 small yellow onion (diced) in 1 tablespoon of extra-virgin olive oil until the onions caramelize. Set them aside to cool.
*In a large bowl, combine 1/2 cup of chopped fresh basil with 2 tablespoons of EVOO. Add in 1 and 1/2 pounds of quality ground turkey breast meat, 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of Worcestershire sauce and mix together well.
*Now add in the caramelized onions, 1/2 cup of Panko bread crumbs, and 3/4 cup of grated cheddar cheese. Mix well and form into 6 patties.
*You can grill the burgers or bake in a 350 degree oven for 20-30 minutes (turning once).
*Serve with sprouted wheat buns, gluten-free buns, or naked 🙂
Roasted Red Pepper and Garlic Aioli
*Place a whole red pepper in a 400 degree oven along with a pouch of 3 unpeeled garlic cloves. Roast until the pepper turns dark with spots of black. Remove pepper and garlic from the oven. Place the pepper in a bowl and seal tightly with aluminum foil so that it will steam. After the pepper has cooled, you can remove the skin and seeds. Chop up the pepper flesh and unpeel the garlic.
*Place the pepper and garlic in a quality blender (Vitamix) or food processor and puree until smooth. Transfer to a bowl.
*Add 1/8 teaspoon of salt, a pinch of black pepper, 1/2 cup of quality mayonnaise (or Veganaise), and the juice of 1/2 fresh lemon. Blend well.
*This recipe makes about 3/4 cup of a smoky and tangy condiment.
Both recipes inspired by Kripalu Seasonal Menus: Summer 2010.