Next-Level Turkey Burgers with Lemon Aioli

Reading Time: 2 minutes

Elevate your burger game with these juicy, brined turkey burgers topped with zesty lemon aioli. This recipe combines a quick brine with a savory sofrito and a flavorful cheese topping for a burger that’s both moist and mouthwatering.

Ingredients:

• Brine:
• 8 cups warm water
• 2/3 cup plus 1 teaspoon kosher salt, divided, plus more
• 1 tablespoon light brown sugar
• 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
• 1 1/2 pounds boneless, skinless turkey pieces (such as breasts, thighs, and drumsticks), cut into 1-inch pieces
• 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• Sofrito:
• 1 1/4 cups chopped yellow onion
• 1/4 cup chopped fresh garlic
• 2 tablespoons chopped jalapeño
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano
• 2 teaspoons finely chopped fresh rosemary
• Lemon Aioli:
• 1 cup mayonnaise
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Additional Ingredients:
• 6 ounces English cheddar cheese, grated (about 1 1/2 cups)
• 6 (1/4-inch-thick) tomato slices
• Freshly ground black pepper
• 6 hamburger or brioche buns, split
• 2 tablespoons bottled barbecue sauce
• 1 1/2 cups shredded iceberg lettuce

Directions:

1. Prepare the Brine:

• In a large bowl or pot, whisk together warm water, 2/3 cup salt, brown sugar, and 1 tablespoon lemon juice until the salt and sugar dissolve. Add turkey and chicken. Cover and chill for 1 hour and 30 minutes. Drain meat in a colander, rinse with fresh water, and set aside.

1. Make the Sofrito:

• Process onion, garlic, and jalapeño in a food processor until finely chopped. Heat oil in a medium skillet over medium heat. Add onion mixture and a pinch of salt; cook, stirring often, until softened, 5 to 7 minutes. Stir in parsley, oregano, and rosemary; cook, stirring constantly, for 1 minute. Remove from heat and chill, uncovered, for 20 minutes.

1. Prepare the Lemon Aioli:

• Stir together mayonnaise, 1 teaspoon salt, lemon zest, and remaining 2 tablespoons lemon juice until smooth. Cover and refrigerate until ready to use.

1. Grill the Burgers:

• Preheat grill to high (450°F to 500°F). In batches, process brined meat in a food processor until a coarse paste forms. Transfer to a bowl and mix in sofrito until well combined. Shape into 6 tightly packed 7-ounce patties. Grill, uncovered, flipping often, until a thermometer reads 155°F, 10 to 13 minutes. Top each patty with 1/4 cup cheese and grill, covered, until cheese melts, about 2 minutes.

1. Assemble the Burgers:

• Season tomato slices with salt and pepper. Spread 1 teaspoon aioli and 1 teaspoon barbecue sauce on each bun half. Top bottom buns with 1 patty, 1/4 cup lettuce, and 1 tomato slice. Cover with top buns and serve immediately.

Make Ahead:

• Uncooked burger patties can be wrapped and chilled for up to 1 day or frozen for up to 1 month. Thaw in the refrigerator before cooking.

Suggested Pairing:

• Light, crisp pilsner.