A while back when we were out to dinner, I ordered a turkey burger. I know this really isn't the start to a great story, and I'm sorry for that. It's really not going to get better. It's a story about a turkey burger. Adjust your expectations. I was trying to be healthy, to make the kind of choice that helps my pants fit, and I felt pretty grumpy about it. I didn't even eat meat for the last ten or twelve years, so in general, I don't want to eat any unless it's going to be really good. And then, I was surprised by how it was actually not even mediocre. It was good. And then I thought, "What if I made this even less of a good choice and added more deliciousness?" So I did that. In no way are these burgers a pants-fitting kind of choice, but they are yummy. Even for a boring, old turkey burger.
This is how it goes with me and cooking. I start out trying to make something healthy and then slowly, each time I make it, it gets a little less so and a little less so. Until, like these, I'm filling them with bacon and cooking my burgers in leftover bacon fat, then smothering it with aioli. Restraint is really just not my strength. The cooking I enjoy is the kind of cooking that comes with follow up gym visits. I just work that way.
Turkey Bacon Burgers with Adobo Chipotle Aioli
Makes 6 Turkey Burgers
6 slices of thick-cut Bacon, cut into 1 inch pieces
1/4 tsp Salt
1/4 tsp each: Roasted Garlic Powder, Ancho Chili Pepper and Chipotle Powder
2 Chipotle Peppers (the kind that come in the can in Adobo Sauce) Chopped Roughly
1 1/2 Ground Turkey
In a skillet, cook up the bacon until browned and crispy. Drain bacon fat into a bowl and set aside. Put the bacon in a bowl, mix with the turkey and then add salt and seasonings. Mix in peppers and squish together (I use my hands) until well blended.
Form into 4-5 ounce patties. I make mine pretty flat since they contract and get thicker as they cook. Heat the bacon fat again in the skillet and use it to cook your burger over medium/medium high heat until cooked all the way through-about 5 minutes each side. When finished, smother with caramelized onions and aioli. Enjoy!
*I have just adapted the BonAppetit Aioli recipe to be a bit zestier.
1 large egg yolk
1 small garlic clove, finely chopped
1/4 tsp Salt (I used applewood smoked salt)
1/4 cup Grapeseed Oil
1/4 cup Olive Oil
1 Chipotle Pepper in Adobo Sauce, pureed
Juice of half a lime
Pinch of Ancho Chili Powder
Whisk egg yolk, garlic, salt and lime juice with beaters until creamy. Slowly drizzle in the grapeseed oil and then olive oil while still beating. Once thick, add in the pepper and seasonings to your taste.