1. Combine aioli ingredients in a small bowl. Set aside.
2.
Heat olive oil in a skillet over medium-high heat. Add onion, carrot
and celery and cook for 2 minutes. Turn heat off and allow to cool
slightly.
3. Place ground turkey in a large
mixing bowl. Add cooked veggies, nuts, breadcrumbs, egg, milk, parsley,
sage, salt and pepper and mix until well combined. Shape into eight
patties.
4. Warm a nonstick griddle or pan
over medium heat and coat with cooking spray. Cook burgers for 4-5
minutes per side, or until cooked through. Top each with cheese and
allow to melt slightly then turn heat off.
5. Spread aioli onto each bun half and top 8 halves with burgers and spinach. Serve.
Turkey Meatloaf Burgers with Cranberry Aioli
Serves 8
All you need:
Aioli
1/4 cup whole berry cranberry sauce
3/4 cup mayo
1 teaspoon dried rosemary
1 teaspoon Dijon mustard
Zest of 1 orange
Burgers
1 tablespoon olive oil
1 small yellow onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 1/2 lb. 93% lean ground turkey
1/4 cup toasted pinenuts
1/4 cup toasted almonds
1 cup seasoned breadcrumbs
1 egg
1/3 cup milk
1/4 bunch parsley, chopped
5 fresh sage leaves, chopped
Salt and pepper, to taste
Nonstick cooking spray
8 slices provolone cheese
Fresh spinach, for topping
8 onion rolls, split
All you do:
1. Combine aioli ingredients in a small bowl. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Add onion, carrot and celery and cook for 2 minutes. Turn heat off and allow to cool slightly.
3. Place ground turkey in a large mixing bowl. Add cooked veggies, nuts, breadcrumbs, egg, milk, parsley, sage, salt and pepper and mix until well combined. Shape into eight patties.
4. Warm a nonstick griddle or pan over medium heat and coat with cooking spray. Cook burgers for 4-5 minutes per side, or until cooked through. Top each with cheese and allow to melt slightly then turn heat off.
5. Spread aioli onto each bun half and top 8 halves with burgers and spinach. Serve.