Spring time weather in Seattle means weeks of torrential down pour, followed by (mildly) sweltering heat that coaxes the abnormally pale population out onto their decks for grilling, drinks and a lot of sun burns. With all this warm weather lately, my grill has been sitting on my deck just begging to be used. So on one exceptionally nice evening I whipped up some spicy jalapeño lime turkey burgers smothered in a killer aioli with Fusion Lime Fresco Sea Salt that you could easily dip anything in (including, but not limited to, fries, chips, chicken, steak, fish, a spoon, etc.)
Jalapeño and lime go great together, especially when jazzing up turkey burgers, which can be pretty lack luster on their own. I threw all the turkey burger ingredients into a bowl and formed the patties so they could rest in the fridge while I whipped up the aioli for the burger and fries.
Making aioli has to be one of my new favorite things! It all happened so quickly; I was truly amazed when my liquid egg and oil mixture all of a sudden turned into a thick paste! Way more gratifying than mixing store bought mayo with lime and jalapeño. I will definitely be making different flavors of aioli in the future!
For the final addition of this meal I have to admit I took a bit of a short cut, but when Trader Joe’s makes sweet potato fries so easy and so good, you can’t not do it! I seasoned the fries with Fusion Vermont Maple Salt and Fusion Jalapeno Sea Salt for additional layers of flavor. All in all, a great way to spend a sunny evening with good company.
- 1 lb Ground Turkey Breast
- 1 Jalapeño, finely diced
- ¼ red onion, finely chopped
- 3 Tbsp garlic paste
- 1 juice of lime
- 1 small bunch of cilantro, chopped
- Fusion Lime Fresco Sea Salt and Pepper to taste
- Brioche Buns
- ½ Tsp Fusion Lime Salt
- ½ Tsp Fusion Jalapeno Salt
- 1 egg yolk
- 1 egg
- 1 cup olive oil
- 1 lime, juiced and zested
- 2 jalapenos, stemmed, seeded and minced
- 3 cloves garlic, minced
- Pepper to taste
- Combine all ingredients in large bowl, using hands mix until incorporated (do not overwork meat)
- Form four patties, set aside to chill for 30 minutes
- Cook on grill under medium high heat until cooked through.
- Assemble burgers the way you like them! For me it was a lot of jalapeño lime aioli, arugula, avocado and onion.
- In blender or food processor, add salts and egg/yolk and mix until combined
- While still mixing, very slowly, start to add oil. First adding a few drops and then starting a thin stream into the blender until oil and egg has emulsified.
- Once aioli is formed pulse in lime juice, zest, jalapeño, garlic and pepper.
- Store in air tight container in refrigerator for up to 24 hours.
- Trader Joes Sweet Potato Fries w/ Fusion Vermont Maple Salt & Fusion Jalapeno Sea Salt