Grilled Turkey Burgers with Cheddar and Smoky Aioli Sunshineized

 Photo by Lisa Hubbard

 So.. You're standing in the grocery store staring at the selection of whatever it is you are looking for.  Staring at them like one will jump out and pick you because you aren't familiar with the nuances of each of the products that say the same thing on the label but they are from different companies.  Which one do you choose?  Is it price you are looking for?  Is it quality? Organic?

Local?  What we have found is that if it doesn't taste good, forget it.  Nobody wants to try out a new recipe only to find out that one of the key ingredients have turned all your hard work into well...not a delicious consequence of your labor of love? This is where we come in.  Yup,   gonna Sunshineize the recipe.  We definitely know what the top quality ingredients are in our store and we would like to take the mystery out of shopping for you.

 This blue ribbon recipe from Epicurious has been Sunshineized.  And by Sunshineized... I mean upgraded with top quality branded ingredients :) 

yield: Makes 4

active time: Prep: 40 min 

total time: Total: 40 min 

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

Read Morehttp://www.epicurious.com/articlesguides/bestof/toprecipes/bestburgerrecipes/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz2M9z6ALwm

Ingredients Before Sunshineized-

1/2 teaspoon cumin seeds 

1/2 teaspoon coriander seeds 

1/2 cup mayonnaise 

2 tablespoons extra-virgin olive oil plus additional for brushing 

2 teaspoons fresh lemon juice 

1 1/2 teaspoons smoked paprika 

1 garlic clove, pressed 

1 pound ground dark-meat turkey 

4 1/3 -inch-thick red onion slices 

1 large or 2 small red bell peppers, quartered 

4 slices white cheddar cheese or Monterey Jack cheese 

4 sesame-seed hamburger buns 

Arugula 

Pickle wedges

PREPARATION

Corn chips Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate. 

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill. 

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side. 

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips. 

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD:Aioli can be made 1 day ahead. Cover and refrigerate.
Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD:Can be made 4 hours ahead. Cover and chill.
Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.


Read Morehttp://www.epicurious.com/articlesguides/bestof/toprecipes/bestburgerrecipes/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz2MA96BrdT

Sunshineized Ingredients

Let's talk spices... Whole Spice is my go to company.  They have a store in the Oxbow Market Place and that makes them local in my eyes.  We place an order with them.  They fresh grind and ship.  Easy Peezy.

Mayo - Best Foods , what else? How about Delouis Aioli.  Aisle 3 right side.

EVOO - just make sure yours isn't rancid.  Old oil is nasty and will make your food nasty smelling and tasting!

Smoked Paprika in the can.  Chiquilin in great. Aisle 3  The white can.  

Ground Turkey - I'm going with the Mary's Free Range Turkey, however our Meat Geeks will gladly steer you to a fabulous product also.

White Cheddar?  Go see James or Dylan in the oh so famous selection of cheeses.  Really- they won't steer you wrong.  They'll even let you sample it. I like the 8 year aged.

The bun, well  I guess i'm going to have to change the bun to a brioche bun from one of our local bakers. Go to the daily fresh bread selection.  

Pickles?  I feel like we are in a pickle craze at Sunshine right now, soo many delicious pickles.  I'm going to have to go with the McClure's Pickles today.  If you ask me tomorrow, it may be Sonoma Brining Company which is way closer to home.  Yeah, closer to home is good.  They are in the back fridge.  

If you can't find whatever it is you are looking for, ask any green apron as that is exactly why there are so many of us.  Once, we had someone write an article about our store and I'll never forget what they wrote because it's sooo true.  We have a sea of green aprons!  It's on purpose.  It's to help you.  Help you choose, help navigate through the store faster, help reach something, order something.  What ever... We are just there to help... On purpose.  So don't hesitate to ask if you need some or just want some to get yourself through faster.

Oh and for my peeps who live, sadly, far away from the Sunshine and you can't find what you need in your area?  I will gladly send what you need thru the mail. 

Nom Nom

Changing the rules- BBQ like it's Summer in the Winter -

Okay, here is the story -

 I'm on aisle 3, which is BBQ Sauce Central, I can see that a customer to the left of me is looking for something.. So of course, never being able to mind my own business, I ask if I can help her find something.  She says " I'm looking for a sauce I tasted at the Fancy Food Show."

  Now, I try to stop everywhere and try everything at the Fancy Food Show. I have done this now for 20 years, all 3 days open to close. I have acquired some serious knowledge when it comes to food products in our area. And since it isn't going to make it on our shelf if it isn't unique or better than what we already carry, I really do have to taste everything.

Anyway back to the story.  I had to ask-

" Is it by chance Jake's Blue Oak?"  Her eyes got huge as saucers!  She says to me, "YES!!"  So I shared that we really loved it too and that we were going to wait, but now that I know we have a customer who wants it, I will order it right away.  Thank you Susie (my customer) for saying something!

This is my favorite way to introduce a new product.  When It already has a raving fan who will help sing it's praises to friends.

To top this all off, I'm a big fan of the way Jake does business.  He is more of a partner with us.  He wants to help sell his product to the consumer, not just to the buyer of the store.  Maybe I can talk him into coming to do a demo.  If you taste this sauce, you will indeed know what all the fuss is about. 

California has one the longest bbq seasons around. At times even in the middle of February we were having 70 degree weather! Even with this weather we usually don't entertain introducing new bbq sauces in the dead of  Winter ( people tend to want their old standby sauce at these times). We usually wait until April to do this.  Not this year.  It's happening now!!

More people than ever have created their own bbq sauce hoping to cash in on their recipe. Many of these people had lost job's ( due to the economy) I know, kind of harsh.  Truth though - there is even a new law The Cottage Law I believe it's called.  You can look it up. It was just passed, allowing people to create products in the kitchen at home and can be sold in a grocery store. This may bring even more uniquely wonderful products to our shelves, we'll have to wait and see.

Anyhow, can't wait for this to show up, it should be any day now.  

Nom Nom

These just may be... The Best!

They must be doing something right.  This California Cannery has been around since 1939!! 

 

Have you ever noticed the crazy selection of canned tomatoes that are available these days?  Organic, DOP, Stewed,Chopped, Peeled, Strained,  Italian Style, San Marzano, Cherry... And the list goes on.  Well, let's add another to the list!  Grown & Canned here in California.

A labor of love between Chris Bianco, a James Beard award winning chef and founder of the critically acclaimed Pizzeria Bianco in Phoenix Arizona and Robert DiNapoli the grandson who continues the DiNapoli family tradition. Teaming up to bring us these Yolo County organically grown tomatoes, they hand select, prepare and can these red jewels.  Their mission is to bring you the very best tomatoes that Mother Nature has to offer.  I might add the nostalgic looking package would look beautiful on any Napa Valley kitchen counter.

A tid bit of DiNapoli history...

July 1st of 1939, Frank DiNapoli, sold the first case of canned fruit produced from a rejuvenated distillery in San Jose,  California.  He named his cannery Sun Garden Packing Company and so began a DiNapoli family tradition lasting so far, 70 years... providing California grown and processed fruits and vegetables for the world to enjoy. Lucky us!

I wonder what it would taste like warmed and over ice cream?

I know I said I was going to be chatting about the Fancy Food Show, but this was just delivered and I was too excited not to share it :)-

 

Inna Jam ( a little jammery not so far away ) 
A little too far away for her to deliver the jam on her 3 wheeled trike, but somehow she manages to get us the goods in between making some PRETTY SPECTACULAR JAMS!!

 

We have carried Inna Jam for quite some time now and the customer following just grows and grows! They are a true inspiration for artisan companies.   Seasonal jams from organic fruit grown within 150 miles of their Emeryville kitchen.

 

They pick some pretty unique fruits, wait for the perfect time to pluck them from the source, and then craft them into some pretty delicious jam!!  

 

Just arrived from Inna Jam - Pink Lady Apple Jam -

Cooked down over the course of two days to acquire a smooth, buttery consistency (the payoff is what's traditionally called "apple butter"). But unlike traditional apple butters, no spices are added - these marvelous little jewels have a delicious mosaic flavor all on their own.

Enjoy with oatmeal, in yogurt, with pastries,  vanilla ice cream, or pork chops. 

 

Nom Nom