Recipe How To Make Super Healthy Turkey Burger With Blood Orange Aioli

In an effort to help you stack on muscle without sacrificing flavor, this turkey burger comes packed with flavor via a citrusy aioli you can make right at home.  Recipe and photo courtesy Tamara Andersen @ Beyond Mere Sustenance

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Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

For the Blood Orange and Roasted Garlic Aioli: 1 room temperature egg 1/2 tsp Dijon mustard 3/4 cup olive oil 3 cloves roasted garlic, mashed to a paste Zest and juice (2 tsp) of 1 blood orange Salt and pepper, to taste For the Patties: 1/2 onion 1 cup cilantro leaves 1/4 cup pinions (pine nuts) 2 Hatch or poblano chiles, roasted and diced 1/4 cup crumbled cotija cheese Zest of 1 orange 1 egg, beaten 1/4 cup panko 1 pound 85% ground turkey 2 tsp ground cumin 1 Tbsp Mexican oregano leaves 3 cloves garlic, minced 1 tsp. sea salt A few grinds pepper 4 hamburger buns Lettuce Tomatoes, slices

How to make it

Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked “on” position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed. Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped. Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don’t wreck the texture by combining all of the ingredients in the food processor. Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn’t tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties. Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.

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In an effort to help you stack on muscle without sacrificing flavor, this turkey burger comes packed with flavor via a citrusy aioli you can make right at home. 

Recipe and photo courtesy Tamara Andersen @ Beyond Mere Sustenance

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

For the Blood Orange and Roasted Garlic Aioli: 1 room temperature egg 1/2 tsp Dijon mustard 3/4 cup olive oil 3 cloves roasted garlic, mashed to a paste Zest and juice (2 tsp) of 1 blood orange Salt and pepper, to taste For the Patties: 1/2 onion 1 cup cilantro leaves 1/4 cup pinions (pine nuts) 2 Hatch or poblano chiles, roasted and diced 1/4 cup crumbled cotija cheese Zest of 1 orange 1 egg, beaten 1/4 cup panko 1 pound 85% ground turkey 2 tsp ground cumin 1 Tbsp Mexican oregano leaves 3 cloves garlic, minced 1 tsp. sea salt A few grinds pepper 4 hamburger buns Lettuce Tomatoes, slices

How to make it

Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked “on” position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed. Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped. Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don’t wreck the texture by combining all of the ingredients in the food processor. Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn’t tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties. Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.

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Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Ingredients

For the Blood Orange and Roasted Garlic Aioli: 1 room temperature egg 1/2 tsp Dijon mustard 3/4 cup olive oil 3 cloves roasted garlic, mashed to a paste Zest and juice (2 tsp) of 1 blood orange Salt and pepper, to taste For the Patties: 1/2 onion 1 cup cilantro leaves 1/4 cup pinions (pine nuts) 2 Hatch or poblano chiles, roasted and diced 1/4 cup crumbled cotija cheese Zest of 1 orange 1 egg, beaten 1/4 cup panko 1 pound 85% ground turkey 2 tsp ground cumin 1 Tbsp Mexican oregano leaves 3 cloves garlic, minced 1 tsp. sea salt A few grinds pepper 4 hamburger buns Lettuce Tomatoes, slices

How to make it

Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked “on” position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed. Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped. Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don’t wreck the texture by combining all of the ingredients in the food processor. Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn’t tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties. Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.

Makes 4 servings

Prep time 10 min.

Cook time 10 min.

Prep time 10 min.

Cook time 10 min.

Prep time

10 min.

Cook time

Ingredients

• For the Blood Orange and Roasted Garlic Aioli:
• 1 room temperature egg
• 1/2 tsp Dijon mustard
• 3/4 cup olive oil
• 3 cloves roasted garlic, mashed to a paste
• Zest and juice (2 tsp) of 1 blood orange
• Salt and pepper, to taste
• For the Patties:
• 1/2 onion
• 1 cup cilantro leaves
• 1/4 cup pinions (pine nuts)
• 2 Hatch or poblano chiles, roasted and diced
• 1/4 cup crumbled cotija cheese
• Zest of 1 orange
• 1 egg, beaten
• 1/4 cup panko
• 1 pound 85% ground turkey
• 2 tsp ground cumin
• 1 Tbsp Mexican oregano leaves
• 3 cloves garlic, minced
• 1 tsp. sea salt
• A few grinds pepper
• 4 hamburger buns
• Lettuce
• Tomatoes, slices

How to make it

Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked “on” position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed. Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped. Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don’t wreck the texture by combining all of the ingredients in the food processor. Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn’t tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties. Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.

Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked “on” position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed.

Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped.

Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don’t wreck the texture by combining all of the ingredients in the food processor.

Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn’t tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties.

Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.

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