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